4 serves

  • 800 g endive
  • 1 lemon
  • 2 apples
  • 200 g peeled prawns
  • andful of fresh parsley
  • 300 g boiled new potatoes 

 

Method

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. 


Vinaigrette de Bruxelles (37cl)
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  • mainPicture.png
€6.75

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.


 

Nutrition Facts(100g)

Proteine 2,4 g
Total Fat 64 g
Saturated Fat 8,3 g
Carbohydrate 2,7 g
Sugar 0,5 g
Salt 1,5 g
Energy 2456 KJ/597kcal