Craving a forgotten vegetable? This salad of tuberous chervil, chestnuts, and endives is sure to please. Tuberous chervil has a mild flavor, somewhere between chestnut and potato, and pairs perfectly with endives and chestnuts. Served with a poached egg, it makes a complete salad. Gluten-free and easy to prepare, this recipe showcases seasonal ingredients for a healthy and delicious culinary experience.

Tuberous Chervil, Chestnuts and Endive Salad (Gluten-Free)

France

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Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Servings

• 200 g of tuberous chervil

• 100g of cooked and peeled chestnuts (fresh or vacuum-packed)

• 1 endive, thinly sliced

• a few shredded green salad leaves or mesclun

• 50g of roasted hazelnuts (for extra crunch)

• 3 tablespoons of walnut or hazelnut oil

• 1 tablespoons of apple cider vinegar

• 1 tsp mustard (gluten-free)

• Salt and pepper to taste

• 4 eggs
• salt and pepper

Preparation

1. To prepare the tuberous chervil: Wash and peel the tuberous chervil. Steam or boil them in salted water for 10 to 15 minutes, until tender but still firm. Once cooked, let them cool and slice them thinly.
   
2. Prepare the chestnuts: Cut them into rough pieces.
3. To prepare the vinaigrette: In a small bowl, combine the walnut or hazelnut oil, vinegar, mustard, salt, and pepper. Whisk well to obtain a smooth vinaigrette.
4. Cooking eggs:
5. If you opt for soft-boiled eggs: boil a saucepan of water and cook the eggs for 6 minutes. Run them under cold water, roll them on the work surface, and peel them.
6. If you opt for poached eggs, I've chosen the easy microwave method: in a small bowl, put 4 tablespoons of water, a pinch of salt, and crack the egg into it. Microwave (900W) on full power for 45 seconds. Add 10 seconds if needed.
7. To assemble the salad: Place the shredded endive and salad in a large salad bowl or divide it among individual plates.
8. Add the slices of tuberous chervil, the pieces of chestnuts and, if you wish, the roasted hazelnuts.

9. Add the soft-boiled or poached egg.

10. Season and serve: Pour the dressing over the salad just before serving and gently toss to coat all the ingredients.
11. Serve immediately to enjoy the freshness of the ingredients.

Note

Make-ahead tip: You can cook the tuberous chervil and prepare the chestnuts in advance. Assemble the salad at the last minute to preserve its freshness.

Alternative to hazelnuts: You can replace hazelnuts with pumpkin seeds or walnuts.

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