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The result: a fresh raw witloof salad with apple.
Fresh, crunchy and ready in fifteen minutes: raw witloof with sweet apple, walnut and a mustard-honey dressing.
Ingredients
- 4 heads of witloof
- 2 apples (such as Elstar or Jonagold)
- 50 g walnuts
- 3 tbsp olive oil
- 1 tbsp lemon juice or white wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp honey
- pepper and salt
Method
- Cut out the bitter cone at the base of the witloof, then slice into thin rings or separate the leaves.
- Dice the apples and toss them straight away with a little lemon juice so they do not turn brown.
- Toast the walnuts for 2 to 3 minutes in a dry pan and break them into pieces.
- Whisk together the olive oil, lemon juice or vinegar, mustard and honey, and season with pepper and salt.
- Toss the witloof, apple and walnuts with the dressing and serve straight away.
Tip. For extra bite, add some blue cheese or goat's cheese.