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🍰 Crispy endive salad with berries and potatoes

331 kcal · 30 min · 4 servings

Ingredients

• 0.5 head endive
• 200 g blackcurrant
• 400 g waxy potatoes
• 3 tbsp rapeseed oil
• 60 g sour cream
• 150 g goat cream cheese (45 % fat in dry matter)
• 4 tbsp whipping cream
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• salt
• pepper
• pink peppercorns

Instructions

1. 1. Separate the endive into individual leaves.
2. 2. Remove tough green stem parts.
3. 3. Wash the leaves thoroughly.
4. 4. Spin the vegetables dry.
5. 5. Tear the leaves into bite-sized pieces.
6. 6. Pick the blackcurrants off the stems.
7. 7. Wash the berries.
8. 8. Pat the berries dry.
9. 9. Remove any rotten berries.
10. 10. Peel the potatoes.
11. 11. Wash the potatoes.
12. 12. Cut the potatoes into 5–6 mm cubes.
13. 13. Heat rapeseed oil in a pan.
14. 14. Fry the potato cubes over low to medium heat.
15. 15. Turn the cubes occasionally.
16. 16. Fry the potatoes for 10–15 minutes.
17. 17. Fry them until they are golden brown and crispy.
18. 18. Put sour cream in a bowl.
19. 19. Add goat cheese.
20. 20. Add cream.
21. 21. Add vinegar.
22. 22. Add oil.
23. 23. Mix the ingredients with an immersion blender.
24. 24. Blend the sauce until smooth.
25. 25. Season the dressing with salt.
26. 26. Season the dressing with pepper.
27. 27. Adjust the flavor to your liking.
28. 28. Fill plates with the endive salad.
29. 29. Drizzle the salad with the sauce.
30. 30. Sprinkle the blackcurrants on top.
31. 31. Let the potato croutons drain briefly on kitchen paper.
32. 32. Sprinkle the potatoes lightly with salt.
33. 33. Scatter the potatoes over the salad.
34. 34. Decorate with crushed peppercorns.

Nutrition per serving

• kcal: 331
• Protein: 8 g · Fett/Fat: 23 g · Carbs: 22 g