Chopped Endive Salad With Smoked Salmon

By Sunset
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8 ounces each red and white Belgian endive (or all one color), rinsed

1 1/2 tablespoons lemon juice

1 tablespoon olive oil

3/4 to 1 teaspoon prepared horseradish

1 teaspoon Dijon mustard

1/4 teaspoon pepper

4 ounces hot-smoked salmon, skin removed, flaked or broken into pieces

2 tablespoons drained capers

2 hard-cooked eggs, peeled


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