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This salad is served in most restaurants in Germany as a side salad ("kleiner gruener Salat"). It's a mixture of leafy greens with a simple cream dressing.

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Recipe Summary

prep:
20 mins
additional:
16 hrs
total:
16 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.

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  • Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.

  • Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.

Nutrition Facts

240 calories; protein 4.2g; carbohydrates 10.4g; fat 21.5g; cholesterol 77.8mg; sodium 652.9mg. Full Nutrition
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