Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large salad, (endive salad), cut into strips
- 8 stalks celery, cut into thin slices
- 2 handfuls rocket, prepared
- 2 tablespoon pine nuts, roasted without fat
- 3 tablespoon basil, chopped, (alternatively parsley)
- 50 g parmesan, in one piece
- 1 ½ tablespoon peppercorns, red and / or green, pickled
For the dressing:
- 3 tablespoon vinegar, (sherry vinegar)
- 3 tablespoon vegetable broth
- 1 teaspoon mustard
- 2 clove (s) garlic, pressed
- 4 tablespoon rapeseed oil
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- For the dressing, whisk all ingredients together well. Rinse the peppercorns, mash them lightly and add to the dressing with the basil.
- Mix the endive salad, rocket and celery with the dressing. Scatter the pine nuts over the top and use the peeler to slice the parmesan over the top.
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