Boats of endive with beets and walnuts

ENDIVE SALAD with HAZELNUTS 00841 Ebarbabietole INGREDIENTS for 4 PEOPLE a great ' beard ' ietola baked in oven, 3 celery sticks with green leaves, 100 ml cream, 100 ml thick yogurt, 4 tablespoons of lemon juice, 1/2 Red Apple, 1/2 Apple green, 40 g Walnut kernels, 2 heads Endive, salt, pepper.

Pour the cream and yogurt in a small bowl.

Season with a pinch of salt, ground white pepper and half the lemon juice.

Mix well with a fork and let stand at least 30 minutes in a warm place.

Clean the vegetables: Peel the ' beard ' ietola and cut it into cubes.

Wash, drain them in a colander and pat dry with kitchen paper.

Clean endives, remove the leaves, wash them and dry them in a centrifuge.

Keep aside 12 large leaves and reduce the other and strips.

Remove the wires and celery sticks.

Wash, remove the leaves, keep them aside.

Cut the leaf edges.

Pour into a ciotolabarbabietole, strips of Endive and celery slices.

Tagliuzzatevi over a few celery leaves.

Coarsely chopped walnuts Walnut halves, mix the vegetables and add the cream.

Stir carefully with two tablespoons, then cover with foil and keep in the refrigerator for at least 60 minutes.

Add salt and pepper salad and mix well.

Put on the whole endive leaves, forming piles a little widened.

Place the leaves on a serving platter and garnish each pile with a walnut kernel.

Wash the apples in half and cut into thin segments, without peeling them and spray them with lemon juice.

Boats decorated with slices of Green Apple and red and with a few small celery leaves.

Serve immediately.