Summary

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

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Instructions

1. For the dressing, whisk all ingredients together well. Rinse the peppercorns, mash them lightly and add to the dressing with the basil.
2. 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.