Summary
| Prep Time | 15 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g endive salad
- 3 tomato (s)
- 1 large carrot (s)
- 1 small onion (s)
- 80 g cheese, rated
- 3 tablespoon vinegar
- 4 tablespoon oil, e.g., rapeseed oil
- 2 teaspoons mustard, medium hot
- 1 pinch (s) sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut off the brown areas of the endive salad and cut the leaves into thin strips of approx. 3 - 4 mm. Put the salad in a bowl, fill up with approx. 50 ° C warm water and let it steep for approx. 5 minutes. As a result, the salad loses its bitter substances, but does not become lame.
- Meanwhile, dice the tomatoes and onions and peel and roughly grate the carrots.
- For the dressing, mix well salt, pepper, sugar, mustard, vinegar and oil in a glass.
- Now drain the water and mix the lettuce with tomatoes, onions, carrots, cheese and the dressing.
- We love to have a baked camembert with it.
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