This is a recipe that I served as a holiday salad for years.

Then I had the brainstorm to set it into Belgian endive leaves for a fresh, cool summer
hors d’oeuvre. It’s delightful! It originally came from a cookbook called
Irish Countryhouse Cooking, so I always feel close to my Irish roots when I make it.

Rainbow Salad

2 green eating apples (I like tart Granny Smiths)
1/2 head celery
2 large carrots, scraped
2 green peppers
1 cucumber
1 hard-boiled egg, chopped
1/2 pint mayonaisse
1 Tablesoon parsley, chopped
salt and pepper to taste
Belgian Endive leaves, wiped

Cut all vegetables into small slices. Mix well with the mayo.
Season with salt and black pepper to taste. Separate Belgian Endive leaves
and wipe them (never wash…it makes them bitter). Spoon salad onto
leaves and arrange on a serving platter. garnish tops with egg and parsley.
Serve chilled.