Ingredients
-
1 head Endive
-
1¾ oz (50 g) Walnuts
-
1¾ oz (50 g) stale white Bread
-
4½ oz (125 g) Lard
-
1 Apples
-
3–4 tablespoons Apple Cider Vinegar
-
1 medium Onion
-
1 clove Garlic
-
1 teaspoon Caraway Seeds
-
freshly ground Salt
Directions
This hearty winter salad goes well with smoked fish fillets, including the not-so-Alpine herring fillets, as well as chopped herbs like chervil or dill. (And, of course, who could have guessed it—the salad also goes well with fried bacon.)
Steps
|
1
Done
|
Wash the endive, slice thinly, and add to a bowl. With the stale bread, form coarse bread crumbs with your hands or a food processor; you should have about 1 cup of bread crumbs. Melt 1 tablespoon goose fat in a frying pan and toast the walnuts and bread crumbs in the fat until golden brown while stirring frequently. Lightly season with salt then spread on a plate and allow to cool. Peel and quarter the apple, remove the core, and slice into thin pieces. Sprinkle with several drops of apple cider vinegar. |
|
2
Done
|
Melt the remaining goose fat in a pot and sauté the onion on low to medium heat until almost soft and golden brown. |
|
3
Done
|
In the meantime, peel the garlic and mince with the caraway seeds. Add to the onions and cook briefly. Deglaze with the remaining apple cider vinegar and remove from the stove. Season with salt and pepper. |
|
4
Done
|
Add the endive and the apple slices to the onion mixture, cover with the nut–bread crumb mixture, and serve immediately. |
