Chicory, also known as Belgian endive, is a type of leafy green that is packed with vitamins and minerals. It has a slightly bitter taste, which pairs perfectly with the creaminess of boiled eggs and the crunchiness of croutons.
To make this salad, start by washing and drying a head of chicory. Cut off the base and separate the leaves. Then, chop up two hard-boiled eggs and set them aside.
For the croutons, you can either make your own or buy pre-made croutons from the store. If you decide to make your own, start by cubing some bread (any type will do) and tossing it in olive oil, salt, and pepper. Bake in the oven at 400 degrees for 10-15 minutes or until golden brown and crispy.
Once you have all of your salad ingredients prepped, it’s time to start assembling. Begin by laying down a bed of chicory leaves in a large bowl or on a plate. Then, sprinkle the chopped eggs and croutons on top.
To make the dressing, whisk together 1 tablespoon of dijon mustard, 1 tablespoon of honey, 1 tablespoon of white wine vinegar, 1/4 cup of olive oil, and salt and pepper to taste. Drizzle the dressing over the salad and toss to combine.
Not only is this chicory salad with eggs and croutons delicious, it’s also incredibly good for you. Chicory contains vitamin A, vitamin C, and potassium, while eggs provide protein and healthy fats. The croutons add some carbs and a satisfying crunch.
This salad is also very versatile. You can add in some cherry tomatoes, sliced cucumber, or diced avocado for extra nutrients and flavor. If you want to make it a more substantial meal, you can also add some grilled chicken or shrimp.
Overall, this chicory salad with eggs and croutons is a perfect option for anyone looking for a quick and easy meal that is both delicious and nutritious. It’s great for lunch, dinner, or even as a side dish at a summer BBQ. Give it a try and see for yourself how tasty and satisfying it can be.