Time: 30 min.
Complexity: easily
Servings: 6

You don't even need to chop the baby lettuce and endive for this salad. Simply separate the heads into leaves and toss them with the other vegetables in a light sour cream and horseradish dressing. The highlight of this salad is the fried capers. Tart and crunchy, they perfectly complement the juicy vegetables.

Ingredients:

• 4 heads of lettuce
• 2 heads of red endive
• 1 cup sugar snap peas
• 6 radishes
• 1/3 cup dill
• 2 teaspoons lemon juice
• 2 tbsp. horseradish
• 1 teaspoon Dijon mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

endive salad, sugar snap peas, lettuce, radish, dill, horseradish, Dijon mustard, crème fraîche, lemon zest, capers

We recommend

Preparation:

Step 1
• In a small saucepan, heat 1/2 cup vegetable oil over medium heat. Add 2 tablespoons drained capers and cook until crisp, about 2 minutes. Transfer to paper towels to drain. Combine 1 finely chopped shallot in a large bowl with 2 teaspoons lemon juice; let stand for 10 minutes, then stir in 1/2 cup crème fraîche, 2 tablespoons drained horseradish, 1 teaspoon each lemon zest, Dijon mustard, and coarse salt, and a few freshly ground black pepper.
Step 2
• Add 4 small heads baby lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (ends removed and pods thinly sliced), 6 thinly sliced ​​radishes, and 1/3 cup chopped dill; toss. Sprinkle with fried capers.

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