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Endive and Lamb’s Lettuce Salad with Sprouted Wheat Berries |
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Serves 4
- 2–4 endives, leaves trimmed and left whole
- 100 g lamb’s lettuce
- a few small radishes, sliced
- 50 à 100 g sprouted wheat berries
- 8 rosettes de Tête de Moine
Dressing:
- 1 tsp mustard
- 3 Tbsp white wine vinegar
- 3 Tbsp canola oil
- 4 Tbsp kefir or plain yogurt
- 1 pte knifepoint of sugar
- salt and pepper
- ramson leaves, thinly sliced
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Directions:
| Arrange the endive leaves and lamb’s lettuce on the plates. Garnish with radish slices and sprinkle with sprouted wheat berries. |
| For the dressing: Combine all ingredients, season generously, and drizzle over the salads. |
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Top with rosettes of Tête de Moine. Serve with wholegrain bread.
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Tip: The sprouted wheat berries may be substituted by cooked grains such as green wheat or brown rice. Other herbs may be used instead of the ramson leaves.
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