First, the endive salad is washed and cut into the finest strips (this works best if you stack a few leaves on top of each other and roll them up tightly). Salt the salad.
Then heat the oil in a saucepan and fry the onions in it until translucent. Now remove the pot from the hot plate and deglaze with a little water. Now add a dash of vinegar essence. Attention! do not breathe the steam! Season to taste, add a little oil or water if necessary and pour the mixture over the salad while it is still hot. Mix well and let steep for about 10 minutes. Mix again shortly before serving.
Because I always season the salad according to feeling, I can unfortunately only give you any amount of information. We eat this salad as a side dish to roast pork, where it is mixed with the gravy on the plate. Sounds cruel, but tastes great!
Ingredients
Print Recipe
Pin Recipe