Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 1 head endive
  • French Salad Dressing
  • 4 hard cooked eggs
  • 1 pt.


Wash, and dry endive pick off the green outer leaves and use only the light colored feathery leaves. Arrange on salad dish with white leaves in center. Place eggs, cut into quarters length-wise, around carefully, and mix with potatoes and pour over all French Dressing.