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Beaver salad

Beaver salad


A handful of washed lamb's lettuce, lettuce or iceberg lettuce per person

1 small handful of young bibernelle leaves

for the marinade:

1 apple

1 tablespoon balsamic vinegar



1 orange

3 to 4 tablespoons extra virgin olive oil


To prepare, the apple is grated and the orange is squeezed.

Wash the lamb's lettuce, lettuce or iceberg lettuce and put it in a bowl. Only the leaves of the beavernelle are needed and not the stems. The stems have strong fibers and therefore do not taste that good. Add these to the salad and stir through.

For the marinade, place the grated apple in another bowl. Add balsamic vinegar, a pinch of salt, some pepper, orange juice and olive oil and mix everything well.

Now the salad can be put on plates and the marinade poured over it.

Tip: Pine nuts, sesame or walnuts go great with it.

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