Chinese cabbage salad with celery, fruit and croutons

Ingredients

• 400 g Chinese cabbage
• 4 stalks celery
• 2 tart apples
• 1 untreated lemon (juice)
• 2 oranges
• Salt
• Pepper (freshly ground)
• 2 tbsp sunflower oil
• 50 g crème fraîche
• 3 tbsp heavy cream (at least 30% fat)
• 2 slices whole‑grain toast
• 1 tbsp butter
• 1 Garlic clove
• 1 sprig rosemary
• 3 tbsp parsley

Instructions

1. 1.

   Wash, trim and cut the Chinese cabbage into strips. Wash, trim and slice the celery diagonally into pieces about 10 cm long. Wash the apples, quarter them, remove the core and cut into wedges. Drizzle the apple wedges with a little lemon juice. Peel the oranges with a sharp knife like an apple, remove all white membranes and cut the segments from the inner membranes. Squeeze out the remaining orange pulp and catch the juice.

2. 2.

   Whisk together orange juice, remaining lemon juice, salt, pepper, oil, crème fraîche and heavy cream to make a dressing and season to taste. Dice the toast slices and in a hot pan roast them with butter, a pressed garlic clove and rosemary until golden brown all around. Remove and drain on paper towels. Arrange the salad ingredients on bowls as desired and drizzle with the dressing. Sprinkle with parsley and croutons before serving.