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Sunday, January 27, 2013

Endive and apple salad with poppyseed vinaigrette (raw vegan)

Ever since discovering it, we're great fans of the poppy-seed vinaigrette. We're usually adding it to cucumbers or to more elaborate salads, like this one. 
We enjoyed this salad with a creamy dish of three cheese pan potatoes. Enjoy it any way you want. Bon apetit!

Last year: Dagaiku imo (Japanese honey and sesame sweet potatoes) (vegan).
Two years ago: Winter wheat berries soup with caper (vegan) and Endive and bacon pasta

Ingredients (serves 2-3):
  • 2 endives
  • 1/2 green apple
  • 50 g cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon white balsamic vinegar
  • 1-2 tablespoons poppyseeds
  • 1 tablespoon honey
  • 1 tablespoon home-made grainy mustard
  • a bit of salt and pepper

Clean the endives and separate their leaves. Arrange them on a large plateau. Slice the cherry tomatoes and add them on top of the endive leaves:

Add the apple, thinly sliced. In a small glass, mix the other ingredients well, then pour the vinaigrette on top of the salad, just before serving. It's done, dig in!


  1. hi miriam, how are you? the dressing sounds nice and delighted to see poppy seeds in dressing. Have a nice day!

    1. Hei Lena! :)

      Yeah, if you have some poppy seeds on hand try to remember to add them to dressings. You'll love the flavor boost and the extra crunch.
      We're fine, just trying to complete some presentations and projects work-related.
      And I'm thinking about trying to make some soda-raised pitta breads tomorrow. Other than that nothing special. I hope you're doing well also. See ya! :)


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