Frisse and endive salad with walnuts – a detailed recipe cooking. 
The photodishes: Anna Williams Time: – Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. balsamic vinegar
- 2 tbsp. l brown sugar
- Juice 1 Lemon
- 2/3 Art. olive oil
- Salt and Freshly Ground Peppers
- 1 head of frissé lettuce (curly endive, friesy, friese), tear leaves with hands
- 1 head of romaine lettuce, tear leaves with hands
- 1 head of red endive (chicory), tear leaves with hands
- 1 small head of red onion, cut into half rings
- 4 feathers of green onions, cut into rings
- 1/2 tbsp. chopped parsley leaves
- Glazed Walnuts
Recipes with similar ingredients: balsamic vinegar, sugar brown, lemon juice, frisse salad, romaine lettuce, endive salad, red onion, green onion, parsley, walnuts
Recipe preparation:
- Mix in a saucepan balsamic vinegar, brown sugar and lemon juice. Put on the stove and heat until the mixture does not thicken, approximately 5 minutes Add olive oil, salt and pepper, beat with a whisk.
- Mix frisse in a salad bowl, romaine lettuce and red endive. Add red and green onions, parsley and walnuts. Stir salad with dressing.
