Endive Red and White
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 dash oil
- 1 large onion (s), finely diced
- 1 ½ bell pepper (s), red, finely diced
- 3 medium potato (s)
- 200 ml vegetable stock, approx.
- salt and pepper
- olive oil
- 0.25 ¼ head endive lettuce, large head
- 0.5 ½ lemon (s) or 1 lime, juice it
- Parsley, dried or fresh
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, either as jacket potatoes (then peel after boiling) or peeled as boiled potatoes.
- Heat the oil in a saucepan and let the onions become translucent. Then add the diced paprika. Pour approx. 150 - 250 ml of stock. Simmer for a few minutes and then pour the finely chopped parsley over it, possibly pepper. Turn off the stove.
- Squeeze the lemon and pour the juice into a bowl. Cut the endive into narrow strips, wash and add to the lemon juice.
- When the potatoes are soft, press them through a press and fold them into the onion and pepper mixture. Pour over the endive while still warm and mix well, seasoning if necessary and adding olive oil to taste. Enjoy lukewarm.
- Fits as a side dish to anything fried or, in my case, as a main course.
- With this salad you can vary everything, more potatoes, less liquid or, or, or
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