Mimosa Endive Hearts

Ingredients

• 8 hearts Endive hearts (washed, ends trimmed)
• 200 g Cherry tomatoes (diced)
• 4 pieces Pink radishes (thinly sliced)
• 1 piece Spring onion (finely minced)
• 2 tbsp Chives (chopped)
• 1 tbsp Flat-leaf parsley (chopped)
• 3 pieces Eggs (hard-boiled, coarsely chopped)
• 1 piece Egg yolk (for the mayonnaise)
• 1 tbsp Whole-grain mustard (with seeds)
• 150 ml Grape seed oil (neutral oil, to be added in a thin stream)
• ½ lemon Lemon zest (finely grated zest)
• 1 pinch Fleur de sel
• 1 pinch Ground black pepper
• 1 tsp Curry powder (optional) (to flavor the mayonnaise)

Instructions

1. Cooking hard-boiled eggs

   Place the eggs in a saucepan of cold water, bring to a boil, then cook for 9 minutes.

   Time: PT9M

   Temperature: boiling water

2. Cooling and peeling

   Remove the eggs, plunge them immediately under cold water for 2 minutes, then peel them.

   Time: PT3M

3. Preparing homemade mayonnaise

   In a bowl, combine the egg yolk, whole-grain mustard and lemon zest. Whisk while adding the grape seed oil in a very thin stream until a thick emulsion forms. Season with salt and pepper and, if desired, add the curry powder.

   Time: PT5M

4. Preparing the vegetables and herbs

   Wash the endive hearts, cut them in half lengthwise and carefully remove the inner leaves. Finely chop those leaves. Slice the radishes, dice the tomatoes, mince the spring onion, chives and parsley.

   Time: PT10M

5. Chopping hard-boiled eggs

   Cut the hard-boiled eggs into large pieces and add them to the mayonnaise.

   Time: PT2M

6. Assembling the filling

   Stir in the tomato dice, radish slices, spring onion, chives, parsley and the chopped endive leaves into the mayonnaise. Season with salt and pepper and mix gently.

   Time: PT2M

7. Filling the endive hearts

   Generously fill each half of an endive heart with the filling. Garnish with a few radish slices and a sprinkle of chopped chives.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

8 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Endive hearts: endive hearts, Romaine lettuce
• Instead of Cherry tomatoes: cocktail tomatoes
• Instead of Pink radishes: white radishes
• Instead of Spring onion: shallot
• Instead of Chives: flat-leaf parsley
• Instead of Whole-grain mustard: Dijon mustard
• Instead of Grape seed oil: sunflower oil, light olive oil
• Instead of Lemon zest: lemon juice

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Tablespoon
• Grater or microplane (optional)
• Small teaspoon (optional)
• Serving plate

Critical Steps — Do Not Skip

• Exact egg cooking (9 minutes) to achieve a fully cooked but not dry yolk.
• Mayonnaise emulsion: add the oil in a very thin stream while whisking constantly.
• Finely chop the inner endive leaves to avoid large pieces in the filling.

Chef Tips from the Video

• Grape seed oil provides a neutral flavor that lets the lemon and herbs shine.
• A pinch of curry powder adds an exotic note without overwhelming the flavors.
• For extra crunch, add a few toasted hazelnut pieces just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2–3 days.

Freezer: Not recommended; the texture of the endives deteriorates.

Room temperature: Consume within 2 hours after plating.

Make-Ahead Tips

• Prepare the mayonnaise the day before and keep it refrigerated.
• Hard-boiled eggs can be cooked a day ahead.
• Vegetables can be washed and chopped ahead of time, then stored in cold water.