Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 0.5 ½ endive salad - salad
- 4 tablespoon apple juice
- 2 tablespoon lemon juice
- 1 pinch (s) sugar
- salt
- pepper
- 6 tablespoon sunflower oil
- 2 carrot (s), thick (approx. 50 g)
- 1 apple
- 2 tablespoon kernels, mixed (e.g. pumpkin, sunflower and pine nuts)
Print Recipe
Pin Recipe Instructions
- Clean and wash the endive salad and cut into fine strips, wash them again lukewarm. Spin the lettuce strips dry and divide them on four plates.
- For the dressing, mix apple and lemon juice with 1 pinch each of sugar, salt and pepper. Stir in 5 tablespoons of oil.
- Peel and roughly grate the carrots or cut into strips the size of a match. Wash, quarter and core the apple. Grate the quarters or cut into strips. Mix the carrots and apple with a good half of the dressing. Drizzle the rest of the dressing over the endive salad, pile the carrots and apple on top.
- Roast the kernels in a pan without fat until they smell fragrant. Mix with the rest of the oil and sprinkle over the salad.
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