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Endive salad with crunchy celery

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Ingredients for 4 servings:

  • 1 large lettuce (endive), cut into strips
  • 8 stalks of celery, thinly sliced
  • 2 handfuls of arugula, prepared
  • 2 tbsp pine nuts, roasted without fat
  • 3 tbsp basil, chopped (alternatively parsley)
  • 50 g Parmesan cheese, in one piece
  • 1 ½ tbsp peppercorns, red and/or green, pickled
  • 3 tbsp vinegar (sherry vinegar)
  • 3 tbsp vegetable broth
  • 1 tsp mustard
  • 2 garlic cloves, squeezed
  • 4 tbsp rapeseed oil
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

SiS-compatible

For the dressing, whisk all ingredients well. Rinse the peppercorns, crush them lightly, and add them to the dressing along with the basil. Mix the endive, arugula, and celery with the dressing. Sprinkle the pine nuts over the top and grate the Parmesan cheese over the top with a vegetable peeler.

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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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