Endive Salad Chiffonade
1 head endive
1/3 cp French Dressing
1 tbsp minced onion
1 tbsp chili sauce
1 hard-cooked egg, chopped
1 - Remove the tough outer leaves; wash and crisp the endive; then separate the stalks.
2 - AQrrange on the individual salad plates; pour over the French dressing mixed with
the onion, chili sauce and egg.