Endive salad with walnuts and apples

Name: Endive salad with walnuts and apples
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs (size M); 50 g Walnut kernel halves; 6 thicker slices of dark grain bread; 20 g Butter; 7-10 Tbsp Salt; 150 g Whipped cream; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Pepper; 2 small apples; 1 Endive salad

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs (size M)
50 g Walnut kernel halves
6 thicker slices of dark grain bread
20 g Butter
7-10 Tbsp Salt
150 g Whipped cream
1-2 TABLESPOONS Sugar
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Pepper
2 small apples
1 Endive salad

Directions

1
Put the eggs in boiling water and boil them for 7-8 minutes until soft. Remove and rinse under cold water. Peel and quarter the eggs. Roast walnuts in a pan without fat. Take out, let cool a little and chop coarsely.
2
Cut bread into small cubes. Heat butter in a large pan. Fry the bread cubes in it at medium heat until crisp all around. Season with salt and drain on kitchen paper
3
Mix cream, sugar and lemon juice, season with salt and pepper. Wash and quarter apples and remove core. Cut apple quarters into slices. Clean, wash and shake endive dry.
4
Pluck leaves into bite-sized pieces. Mix salad, apple wedges, walnuts and dressing. Finally, loosely fold in eggs and croutons. Serve salad immediately