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Endive salad in winter style

updated

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Ingredients for 3 servings:

  • ½ head of endive lettuce
  • 200 g beetroot from the jar
  • ½ onion(s)
  • 1 piece(s) sugar cube
  • 1 ½ tbsp apple cider vinegar
  • 1 handful of pumpkin seeds
  • 1 tbsp rapeseed oil
  • 1 tbsp water
  • a few stalks of parsley, flat
  • salt and pepper
  • Salad herbs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with beetroot

Cut the endive into strips, wash, and dry. Finely dice the onion. Cut the beetroot into bite-sized pieces and let them drain on some kitchen paper. Place the onions in a salad bowl and mix well with salt, pepper, salad greens, sugar cubes, and apple cider vinegar. Then add the oil, water, and pumpkin seeds. Just before serving, add the beetroot pieces to the sauce and then carefully mix in the endive with salad servers. Finally, sprinkle with chopped fresh parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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