Carinthian endive salad

Name: Carinthian endive salad
Yield: 4 portions
Ingredients: 0.5 Head Endive; 2 Potatoes, cooked; 3 tbsp Pumpkin seed oil; 1 tbsp Vinegar (e.g., white wine); 1-2 Garlic cloves; 1 tsp Mustard; 1 tsp Herbal salt (alternatively: salt)

A Carinthian classic with pumpkin seed oil. Slightly bitter and spicy.

Season:

October - February

Keywords:

Austria Carinthia Potatoes Pumpkin seed oil

Portions:

4 portions

Adjust Amount:

Ingredients

¹/₂ Head

Endive

Potatoes, cooked

3 tbsp

Pumpkin seed oil

1 tbsp

Vinegar (e.g., white wine)

1-2

Garlic cloves

1 tsp

Mustard

1 tsp

Herbal salt (alternatively: salt)

Instructions

Peel the potatoes, halve lengthways if necessary and cut into bite-sized slices ~0.5 cm thick.
Wash the lettuce and cut into ~1 cm thick slices.
Press the garlic cloves and whisk together with the oil, mustard and vinegar using a fork or whisk to form a homogeneous sauce.
Season with herb salt and serve.

Last modified: Jan 03, 2025, 04:31 PM