This was so delicious that I almost forgot to take a picture. That’s why the two leaves in the photo are teeny-tiny–they came from almost the very center of the endive head!
Oh, and you know what is funny? I love the purslane in this and other seafood salads (tuna, namely), but I’ve yet to find anything else that I really appreciate purslane in. Ah well. At least I have one dish that I like it in!
1 can salmon, drained
4 hard boiled eggs, peeled and chopped
3-4 tablespoons chopped purslane (this is a weed, by the way — you can probably forage it from your garden, outside plant containers, or a nearby park)
1 teaspoon chopped fresh tarragon (or other herb of your choice)
1 teaspoon dijon mustard (or more, to taste)
1/2 cup homemade mayo (or more, to taste)
1 tablespoon dill relish
1/2 teaspoon real salt
freshly ground black pepper
1/2 teaspoon apple cider vinegar
2-3 heads of belgian endive
Mix all ingredients but the endive in a bowl. Serve heads of endive on plates, and spoon salad onto them as you eat (or use them as scoops to pick up the salad).
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