“Surprisingly satisfying, this composed salad comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and dry endive, picking off the green outer leaves and using the light colored feather ones.
  2. Arrange on chilled salad dishes, placing potatoes in the center.
  3. Place eggs in a ring on endive.
  4. Sprinkle French dressing over everything.

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