- For the salad
- 400 grams
- ½ bunch
- 100 grams
Sprouts (mung bean, lentil sprouts, to taste)
Rinse and trim the spinach and spin dry. Separate the endive leaves. Rinse the tomatoes and cut into wedges. Rinse the sprouts and drain.
Mix both mustards with the vinegar, season with salt and pepper and drizzle in the oil. Drain the anchovies, pat dry and chop half of them very finely and add to the salad dressing.
Arrange the salad ingredients decoratively onto a plate, top with the remaining anchovies and drizzle with the salad dressing. Serve immediately.