• 4 fresh eggs
  • 400 g of canned artichoke hearts
  • half turnip (200 g)
  • 250 g endive, thinly sliced

Dressing ingredients

  • 2 tbsp of sunflower oil
  • 1 tbsp greek yoghurt
  • 1 tbsp of mayonnaise
  • 1 tsp mustard
  • 2 tbsp of tarragon, finely chopped
  • 2 tbsp of capers

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Everyone loves salads! Love my salad is about fun, joy and vitality - helping to change the image of vegetables. Read more
Total votes: 121

This salad looks quite simple, but it tastes delicious with a creamy dressing, a little bitterness of the endive and savoury artichoke. 


Boil eggs and cut in quarters
Cut the artichoke hearts in halves and the turnip in julienne style. 
Combine the endive, artichoke and turnip in a big bowl.
Start making the dressing: whisk the mayonnaise and mustard together and add the chopped tarragon and capers at the end.

Add the dressing to the endive salad and gently mix the dressing through the salad. 

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