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Endive salad with orange dressing

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Ingredients for 2 servings:

  • 150 g lettuce (endive)
  • ½ bunch chives
  • 1 orange(s), organic
  • 1 tsp lemon juice
  • 150 g yogurt, cream
  • some salt and pepper
  • 1 pinch(s) of sugar

Instructions

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

Trim the endive and remove the thick stem. Wash the leaves in cold water and spin dry. Cut into 1.5 cm wide strips. Finely chop the chives. Peel the orange with a sharp knife, removing all of the white pith. Cut the endive segments between the membranes, collecting the juice in a bowl. Mix 4-6 tablespoons of orange juice, lemon juice, and creamy yogurt in a bowl. Season with salt, pepper, and a pinch of sugar. Mix in the lettuce, orange segments, and chives.

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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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