Walnut salad (2)
Instructions
Clean the mushrooms, Pat dry and slice thinly.
Combine the fennel, washed and sliced.
Wash, dry and chop the Endive with hands and blend it with other vegetables.
Coarsely chop walnuts.
In a bowl mix the yoghurt with the nuts, chives, chopped parsley and lemon juice, salt and work with a whisk until it becomes a cream.
Pour the cream of yoghurt on vegetables and serve.
Ingredients and dosing for 4 persons
- 120 g of mushrooms
- 2 fennel
- 60 g of walnut kernels
- 1 bunch of belgian salad (endive)
- Chives
- Parsley
- 1 lemon
- 20 cl of yoghurt
- Salt