in Recipes

Endive salad with wild herbs, colorful tomatoes and mustard dressing as well as pine nut topping

updated

Spread the love

Ingredients for 2 servings:

  • 2 handfuls of endive lettuce
  • ½ handful of ground elder and nasturtiums, mixed
  • 6 small tomatoes, red
  • 6 small tomatoes, yellow
  • 2 tbsp pine nuts, roasted
  • 2 tbsp walnut oil
  • 2 tbsp vinegar
  • 2 tbsp water
  • 1 tbsp mustard, vegan
  • salt and pepper
  • cane sugar
  • Chives or garlic chives

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan

Wash the endive and cut into thin strips. Wash the ground elder and nasturtiums and chop or finely chop them. Wash and halve the tomatoes. Make the dressing and season to taste. Place the endive, herbs, and tomatoes on plates and toss with the dressing. Sprinkle with the pine nuts and serve.

Facebook Comments

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.

Mildly spiced smoked trout with lemon verbena

Oriental beef goulash