Endive and Carrot Salad

Endive and Carrot Salad
25 min.


for 4 servings
2 Belgian endives (about 300 grams or approximately 10 oz)
2 Carrots
3 tablespoons Olive oil
1 tablespoon Powdered sugar
50 grams Dates (pitted)
2 Scallions
½ bunch Parsley
2 tablespoons Lime juice
½ teaspoon ground Cumin
½ teaspoon ground Cilantro
1 teaspoon ground paprika
½ teaspoon Ras el hanout
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Preparation steps

Step 1/7

Peel carrot and cut into sticks or grate.

Step 2/7

Rinse the endives, trim, and slice.

Step 3/7

Sauté the carrots and chicory in 1 tablespoon hot oil, dust with powdered sugar and slightly caramelize. Deglaze with 50 ml (approximately 1/4 cup) of water, add a little salt, cover, and simmer for about 5 minutes.

Step 4/7

Cut the dates into strips.

Step 5/7

Rinse and trim the scallions and cut into thin rings.

Step 6/7

Coarsely chop the parsley.

Step 7/7

Stir the lime juice with spices, remaining oil, dates, scallions and parsley. Mix with the carrots and chicory and season with salt. To serve, arrange the salad on plates.