Raw apple and carrot salad | Marlene®

Ingredients

serves 4

3 Granny Smith, Braeburn or Stayman Winesap (medium size)
1 lemon, juice
3 carrots (medium size)
40 g sultanas
20 g pinoli, dry roasted in the oven or in a pan (without fat)
1 orange, juice
salt
white pepper
1 pinch of sugar
2 tsp grape seed oil

FOR THE YOGURT FOAM

125 g plain yogurt
1 tsp honey
20 ml milk
20 ml apple juice
½ lemon, juice
salt
1 small tsp cayenne pepper

FOR THE PRESENTATION

100 g chicory (Belgian endive)
12 slices of orange
4 sprigs of chervil
watercress
valerian

RAW APPLE AND CARROT SALAD

Preparation

Wash, peel, quarter and core the apples. Grate or cut into thin slices and mix immediately with the lemon juice.
Wash and peel the carrots, grate or cut into thin strips with a knife.
Fold the apples and carrots in a bowl with the sultanas and roasted pine nuts.
Season with orange juice, salt, white pepper, sugar and grape seed oil.

Yogurt foam

Mix all ingredients together and make a foam using a hand blender.

Presentation

Remove the stalks and outer leaves from the endives, wash, dry and arrange on a plate.
Cover with the salad and garnish with the orange slices, watercress, valerian and sprigs of chervil.
Top with the yogurt foam.