Endive Salad with Red Lentils
Endive salad with red lentils is a recipe featuring fresh ingredients from the salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 large mostly firm potatoes
- Salt
- 1 tsp cumin
- 100 g Brussels sprouts
- 175 g Brussels sprouts
- 200 ml vegetable broth (instant)
- 1 small endive salad
- 1 cup (200 g) yogurt
- 50 ml Buttermilk
- 50 g Roquefort cheese
- ground pepper
Instructions
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1.
Wash potatoes and cook in salted water with cumin for 20-25 minutes. Clean, wash Brussels sprouts and also cook in salted water for 10 minutes. Cook lentils in broth for 3-4 minutes.
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2.
Drain potatoes and Brussels sprouts. Shock Brussels sprouts with cold water. Remove a few leaves from some buds, cut the rest into halves or quarters depending on size. Peel potatoes and let cool. Drain lentils and set aside.
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3.
Clean, wash, and dry endive salad. Blend yogurt with buttermilk and Roquefort cheese. Season with salt and pepper.
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4.
Slice potatoes thinly. Arrange endive salad with potatoes, lentils, and Brussels sprouts on plates. Drizzle Roquefort dressing over the top.
