A salad with yellow tones and an unusual taste. Crunchy Belgian goes well with apple cider vinegar, apple, saffron and chopped pistachios. try also this Moroccan coffee recipe too.
Ingredients
Appetizer For 4 people
1 pinch of saffron stigmas
4 tablespoons of water
½ sour apple, for example, Braeburn
¼ of a bunch of mixed aromatic herbs, such as parsley and chives
3 tablespoons of apple cider vinegar
8 tablespoons of sunflower oil
salt
pepper
600 g of Belgian endive
20 g of pistachios
Freind's kitchen recipes, Soup with apples.
How to proceed
Preparation:
ca. 30 minutes
Rest:
ca. 30 minutes
Total time:
1 h
Lightly pound the saffron stigmas. Add a little water, leave to macerate for approx. 30 minutes then filtered. Remove the core of the half apple and cut the fruit into cubes. Chop the herbs and mix them with the apple and vinegar. Add the filtered water and oil. Season the vinaigrette with salt and pepper. Depending on the size, cut the endive heads in half or in four parts. Arrange the salad on the plates and dress it with the vinaigrette. Shell the pistachios, chop them coarsely and spread them over the salad. You may be interested to read healthy yogurt cake recipe/ skyr cake with blueberries.
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