Apple and chicory salad

For 4 people
  • 2 medium-sized apples
  • 1 EL lemon juice
  • 200 g Carrots
  • 3 Pistons Chicory
  • 125 g Appenzeller cheese
  • 100 g Radish sprouts
  • some lettuce leaves
  • 1 small onion
  • 3 EL Apple vinegar
  • Salt
  • white pepper
  • Sugar
  • 3 EL Oil
30 minutes
light
1.
Wash apples, quarter and remove the core. Cut the apple quarters into thin slices and drizzle with lemon juice. Peel, halve and slice carrots. Clean and wash the chicory, remove the outer leaves and wash.
2.
Cut the remaining chicory into strips. Cut the cheese into small sticks. Wash and drain the sprouts.Clean, wash and pluck the lettuce. Peel and finely dice the onion. Season the vinegar with salt, pepper and sugar.
3.
Gradually fold in the oil. Mix all the salad ingredients with the marinade except for the leaves. Line the plate with the chicory leaves. Arrange the apple-chicory salad on top. Serve garnished with parsley.
4.
Serve with bread.
1 person approx.:
  • 260 kcal
  • 1090 kJ
  • 11 g protein
  • 18 g fat
  • 11 g carbohydrates

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