Summary

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)

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Instructions

1. 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.
2. For the dressing, mix apple and lemon juice with 1 pinch each of sugar, salt and pepper. Stir in 5 tablespoons of oil.
3. 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.
4. Roast the kernels in a pan without fat until they smell fragrant. Mix with the rest of the oil and sprinkle over the salad.