Autumn salad

Name: Autumn salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 Chicorée-Kolben; 2 Heads Radiccio; 2 TABLESPOONS Lemon juice to drizzle on; 2 sour apples (à approx. 125g); 50 g Walnut halves; 1 small onion; 4 TABLESPOONS Fruit Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Walnut oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 Chicorée-Kolben
2 Heads Radiccio
2 TABLESPOONS Lemon juice to drizzle on
2 sour apples (à approx. 125g)
50 g Walnut halves
1 small onion
4 TABLESPOONS Fruit Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Walnut oil

Directions

1
Clean, wash and cut salads into small pieces. Remove the stalk in each case. Sprinkle chicory with 1 tablespoon lemon juice. Wash the apples, remove the core. Cut apples into wafer-thin slices and sprinkle with the remaining lemon juice. Arrange the prepared ingredients and possibly coarsely chopped walnuts on plates. Peel and finely dice the onion. Mix vinegar, onion, salt, pepper and sugar. Whip the oils into it. Pour marinade over the salads. Serve immediately
2
Tableware: Altalena of Geneva
3
Cutlery: Georg Jensen
4
Glass bowl: Kosta Boda
5
Table linen: Södahl

Nutrition Facts

KCAL
220 kcal

CARBS
10 g

FATS
18 g

PROTEINS
3 g

Categories & Tags

Appetizer

Autumn salad

Ingredients

Directions

Nutrition Facts

Categories & Tags

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