Marlene®
preparation time
up to 20 min.
difficulty
easy
apple
Granny Smith, Braeburn
Ingredients
serves 4
  • 2 tbsp honey
  • 1 lemon, juice
  • 1 small piece of ginger (finely chopped)
  • 1 sprig of thyme
  • 1 Royal Gala

 

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
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.

 

Preparation
  • 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.