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Endive Salad with Potatoes
A German classic from Rhineland-Palatinate: in the Palatinate, finely shredded endive is served with a warm bacon dressing and lukewarm potato slices. The gentle bitterness of the endive, the robust bacon and the mild acidity of stock and vinegar make a hearty salad that tastes best lukewarm. Serves 4.
Kochzeit
40 min
Portionen
4
Zutaten
12
Nährwerte
pro Portion340 kcal
Kalorien
8 g
Eiweiß
22 g
Fett
25 g
Kohlenhydrate
Zubereitung
- 1
Wash the potatoes and boil them in their skins in salted water until tender.
- 2
Trim the endive, wash the leaves thoroughly and cut them into fine strips. Put the strips into cold water so that the bitter notes mellow.
- 3
Drain the leaves well, spin them dry and tip them into a large bowl.
- 4
Finely dice the smoked bacon, then peel and finely chop the onion. Render the bacon in a pan without extra fat, add the onion and sweat until translucent.
- 5
Pour in the meat stock and the white wine vinegar, stir in the mustard, sugar, salt and pepper and bring the dressing to the boil once.
- 6
Peel the still-warm potatoes, cut them into slices and add them to the salad in the bowl.
- 7
Pour the hot dressing over the top, fold in the rapeseed oil and mix everything carefully. Scatter with the snipped chives and serve straight away.
