Best winter salad

Ingredients for 4 servings:

• 300 g endive salad
• 3 tomatoes
• 1 large carrot(s)
• 1 small onion(s)
• 80 g cheese, grated
• 3 tbsp vinegar
• 4 tbsp oil, e.g. rapeseed oil
• 2 tsp mustard, medium hot
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Total time approx. 20 minutes

even if you don’t really like endive salad

Trim the brown parts from the endive and cut the leaves into as fine strips as possible, about 3-4 mm thick. Place the lettuce in a bowl, fill with water at about 50°C, and let it stand for about 5 minutes. This will remove any bitterness from the lettuce without making it stale. Meanwhile, finely dice the tomatoes and onion, and peel and coarsely grate the carrot. For the dressing, mix the salt, pepper, sugar, mustard, vinegar, and oil well in a jar. Now drain the water and toss the lettuce with the tomatoes, onions, carrots, cheese, and dressing. We love to serve it with baked Camembert.