Apple-chicory salad with sprouts

Name: Apple-chicory salad with sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Apple vinegar; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 4-5 Tbsp Oil; 1 small onion; 100 g Radish sprouts; 2 (approx. 200 g) Carrots; 3 Chicory (ca. 150 g); 7-10 Tbsp some salad leaves; 2 medium-sized apples; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Apple vinegar
7-10 Tbsp salt, white pepper
1 pinch Sugar
4-5 Tbsp Oil
1 small onion
100 g Radish sprouts
2 (approx. 200 g) Carrots
3 Chicory (ca. 150 g)
7-10 Tbsp some salad leaves
2 medium-sized apples
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Parsley

Directions

1
Mix vinegar with salt, pepper and sugar. Whip the oil into it. Peel onion, dice finely and stir in
2
Cut cheese into sticks. Rinse the sprouts and let them drip off. Peel and wash the carrots, cut them in half lengthwise and slice them. Clean and wash the chicory. Put some of the outer leaves aside, cut the rest into small pieces. Clean and wash the salad and pluck into pieces. Wash, quarter and core apples. Cut apple quarters crosswise into thin slices and sprinkle with lemon juice immediately.
3
Line 4 plates with chicory leaves. Mix prepared salad ingredients and marinade and arrange on top. Garnish with parsley if desired. Sunflower seed bread tastes good with it