Want a forgotten vegetable? This salad of tuberous chervil, chestnuts and endives will please you. Tuberous chervil has a mild flavor, between chestnut and potato and goes perfectly with endives and chestnuts. Accompanied by a poached egg, you will have a complete salad. Gluten-free and easy to prepare, this recipe highlights seasonal ingredients for a culinary experience that is both healthy and delicious.

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

France

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Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 200 g of tuberous chervil

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

• 1 endive, minced

• a few chopped green salad leaves or mixed greens

• 50 g roasted hazelnuts (for more crunch)

• 3 tbsp walnut or hazelnut oil

• 1 Tbsp of cider vinegar

• 1 tsp mustard (gluten-free)

• Salt and pepper to taste

• 4 eggs
• salt and pepper

Preparation

1. Prepare the tuberous chervil: Wash and peel the tuberous chervil. Steam them or in boiling salted water for 10 to 15 minutes, until they are tender but still firm. Once cooked, let them cool and cut them into thin slices.
   
2. Prepare the chestnuts: Cut them into coarse pieces.
3. 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 pan of water and cook the eggs for 6 minutes. Run under cold water, roll them hard on the work surface and peel the eggs.
6. If you opt for poached eggs, I chose the easy method of cooking in the microwave: in a small container, put 4 tablespoons of water, a pinch of salt and break the egg into it. Cook in the microwave (900W), at maximum power, for 45 seconds. Add 10 seconds if necessary.
7. Assemble the salad: Arrange the sliced ​​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 vinaigrette over the salad just before serving and toss gently to coat all ingredients.
11. Serve immediately to enjoy the freshness of the ingredients.

Note

Preparation in advance: You can cook the tuberous chervil and prepare the chestnuts in advance. Assemble the salad at the last moment to preserve its freshness.

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

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