The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

ENDIVE SALAD

• 1 head endive,
• French salad dressing,
• 4 hard cooked eggs,
• 1 pint boiled potatoes, sliced.

Wash and dry endive picked off the green outer leaves and use only the light-colored feathery leaves. Arrange on salad dish with white leaves in center. Place eggs, cut into quarters lengthwise, around carefully, and mix with potatoes and pour over all French dressing.