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
-
20 minSide dishroot, lemon, fresh fresh mint, extra virgin olive oil, white cheese,carrots with white cheese -
15 minSide dishswede, sunflower oil, ginger root, chilli pepper flakes,stir-fried swede with ginger -
15 minSide dishRed pepper, chilled lemongrass lemongrass, fresh ginger, shallot, granulated sugar, sunflower oil, fish sauce, Ketoembar ground coriander, garlic,redcurrant paste -
15 minSide dishgarden peas, lettuce, olive oil, fresh mint, white cheese cubes,garden pea salad with mint
Nutrition
250Calories
Sodium0% DV1.150mg
Fat37% DV24g
Protein8% DV4g
Carbs1% DV4g
Fiber24% DV6g
Loved it