Remove the bitter core of the endive and cut the rest into narrow strips.
Sprinkle with a little lemon juice and mix well to ensure that it does not discolour.
Cut the apples into very thin strips (leave the skin on for colour). In a bowl, mix the endive, apple, prawns, finely chopped parsley and new potatoes.
Season with salt and pepper.
Drizzle with Brussels dressing.
The perfect, fresh finishing touch for your salads or starters.
Ingredients: Sunflower oil (47%), vinegar (25%), mustard (vinegar, water, mustard seeds (25%), salt, spices), water, egg yolks (free range), spices, salt.
|Total Fat||64 g|
|Saturated Fat||8,3 g|