Endive, beetroot and apple salad

Huile d'olive de Nice PDO
Subtle flavour
Salade d’endives, betteraves, pommes
A PDO
Preparation
15 min
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Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Vegan Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 4 endives
  • 1 handful of lamb’s lettuce
  • 1 green apple
  • 1 small cooked beetroot
  • 1 raw beetroot (Chiogga)
  • Pomegranate seeds (optional)
  • 1 tablespoon of mustard
  • 1 lemon, juiced
  • 2 tablespoons of olive oil from Nice PDO
  • Salt, pepper

Tip

For a more colourful dish, use yellow endives and Chioggia or Carmine chicory. You could add a few spinach shoots. Other salad ideas: Bean, pea and radish salad, and Caesar-style pasta, apple and celery salad

Instructions

  • Prepare the sauce by mixing together the mustard, lemon juice, Nice olive oil PDO, salt and pepper.
  • Peel and slice the apple into thin strips, then cut them into matchsticks.
  • Wash the endives and separate the leaves.
  • Peel the Chioggia beetroot and slice it into thin strips, then into matchsticks. Cut the red beetroot into small cubes.
  • Mix together the lamb’s lettuce leaves, endives, thinly sliced apple and Chioggia beetroot, and diced beetroot. Drizzle over the dressing. Garnish with a few pomegranate seeds.

Tip

For a more colourful dish, use yellow endives and Chioggia or Carmine chicory. You could add a few spinach shoots. Other salad ideas: Bean, pea and radish salad, and Caesar-style pasta, apple and celery salad
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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