Endive Salad With Seafood Stuffed Eggs

Ingredients

• 1 head endive
• 2 tomatoes
• 4 hard-boiled eggs
• 1 cup lobster, shrimp, anchovy, or salmon flesh
• 2 tbsp oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp chopped shallot
• 1 tbsp chopped sweet pepper
• 2 tbsp vinegar

Method

1. 1 Arrange a mound of endive in the center of a flat serving dish.
2. 2 Peel tomatoes and arrange sections or slices around the endive.
3. 3 Shell eggs, cut whites in halves and points, and remove yolks.
4. 4 Pound yolks with equal amount of seafood flesh, oil, lemon juice, salt, and pepper to make a paste.
5. 5 Fill egg white cups with the paste and arrange around tomatoes.
6. 6 Strew chopped shallot and sweet pepper over endive, then pour mixed oil, vinegar, salt, and pepper over the salad.