Summary

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

1. 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.
2. Meanwhile, dice the tomatoes and onions and peel and roughly grate the carrots.
3. For the dressing, mix well salt, pepper, sugar, mustard, vinegar and oil in a glass.
4. Now drain the water and mix the lettuce with tomatoes, onions, carrots, cheese and the dressing.
5. We love to have a baked camembert with it.