Filter
Reset
Sort ByRelevance
Txcheerleader
Endive Salad
Endive salad with mushrooms, mustard and pine nuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Change regularly and let cool on a plate.
-
Clean the mushrooms with kitchen paper and cut into quarters. Squeeze out the orange.
-
Heat the oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes.
-
Pour half of the orange juice and boil for another 2 minutes. Allow to cool for about 10 minutes. Season with salt and pepper.
-
Make a dressing in a bowl from the rest of the orange juice, the mustard and the oil. Cut the endive finely.
-
Add the endive and the mushrooms and season with salt and pepper. Sprinkle the salad with the pine nuts.
Blogs that might be interesting
-
40 minSide dishchickpeas, giant beans, lemon, olive oil, garlic, natural vinegar, sambal oelek, flat leaf parsley, fresh coriander,chickpea-giant bean salad -
15 minSide dish(olive oil, sherry, vinegar, garlic, fresh green asparagus, radicchio red lettuce,salad with roasted green asparagus -
12 minSide dishchicory, traditional olive oil, butter, liquid honey, dried thyme,caramelised chicory leaves -
40 minSmall disholive oil, Red onion, cucumber, White wine vinegar, sugar, potato, salmon fillet, creme fraiche, parsley, chives, flour, egg,salmon biscuits with sweet and sour cucumber dip
Nutrition
250Calories
Sodium0% DV1.150mg
Fat37% DV24g
Protein8% DV4g
Carbs1% DV4g
Fiber24% DV6g
Loved it