• 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

Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

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

Total votes: 631


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. 

Related salads chosen by others

Want to stay up-to-date? Subscribe to our newsletter!