Mediterranean Endive Salad
Fresh cut vegetable salad, with vegan cashew feta cheese, and balsamic olive oil dressing.
Equipment
- Chef knife
- Cutting board
- Mixing bowl
- Mandoline slicer
Ingredients
- 1 Endive Separated from the stem, divided into 2 and separated into leaves.
- ½ Avocado Slices
- 3 Small radishes Thinley sliced
- 6-7 Cherry tomatoes Halved
- 200 Gram Vegan cashew feta cheese Cubed
- 15 Fresh parsley leaves
- Few Drizzles Reduced balsamic vinegar Optional
Salad dressing
- 3 Tbsp. Olive oil
- 2 Tbsp. Balsamic vinegar
- ½ Tsp Sea salt
- ½ Tsp Ground black pepper
- 1 Tsp Dried oregano
Instructions
- In a mixing bowl, whisk the dressing ingredients, olive oil, balsamic vinegar, and spices.
- Cut all the vegetables as recommended or as you like.
- First, put the endive leaves in the mixing bowl with the sauce, mix with the sauce, take each endive, and place nicely on the serving plate.
- Repeat with the avocado, cherry tomatoes, and small radishes.
- Arrange feta cubes and parsley leaves on the salad on a serving plate.
- Drizzle a few dots of reduced balsamic over the salad and serve.