¼ daikon radish
1 dl olive oil
1 tbsp mustard
1 tbsp apple cider vinegar
1 tsp smoked paprika
Salt and fresh ground pepper
1 pot of lemon verbena
Boil the eggs for five minutes, so the yolks are cooked, but still soft. Pour cold water over them, so that the cooking stops. Peel the eggs and add them to a blender together with the mustard, apple cider vinegar, and smoked paprika. Blend them into a thick crème, add the oil a little at a time, until you get a thick egg crème.
Place the crème in a bowl.
Divide the endive into leaves and wash in cold water. Dry thoroughly.
Peel the daikon radish. Cut the daikon and the apples into very thin slices on a mandolin. Arange the thin slices of apple, daikon and endive on a platter. Top with the egg crème and the fresh ground pepper.
Serve as a small salad or a snack that can be eaten with the fingers.
Translated by Kristofer Coffman.