Endive salad
DIFFICULTY
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 50 g Hazelnut leaves
- 1 Endive salad
- 2 Tomatoes
- 1 TEASPOON Honey
- 3 TABLESPOONS White wine vinegar
- 4 TABLESPOONS Olive oil
- 2 TABLESPOONS Hazelnut oil
- 7-10 Tbsp Salt Pepper
Directions
- 1
Roast the hazelnut leaves in a pan without fat until light brown. Put them on a plate and let them cool down. Clean and wash the endive salad and drain well. Cut the lettuce leaves into strips and place in a large bowl.
- 2
Quarter the tomatoes, remove the seeds and cut the flesh from the skin (or peel the whole tomatoes with a peeler). Cut the flesh into small cubes. Place in a bowl together with the hazelnuts.
- 3
Add honey, vinegar, olive and hazelnut oil and two tablespoons of water. Season with salt and pepper and mix well. Pour everything over the endive salad and mix in carefully.
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