Endive salad with rösti

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the endive into very fine strips. Halve the grapes. Halve and core the apple, then cut into slices. Cut the cheese into strips. Arrange everything on plates.

2. 02

   Toast the walnuts in a dry frying pan.

3. 03

   Mix the dressing ingredients, adjust the seasoning and drizzle over the salad. Scatter the walnuts over the top.

4. 04

   Cook the unpeeled potatoes (mainly waxy to slightly floury) in a large saucepan with a little water until just tender, so that as little water as possible needs to be drained off after cooking. Peel while lukewarm, then leave to cool completely.

5. 05

   Finely dice the onions. Coarsely grate the potatoes using a kitchen grater and season with pepper and salt.

6. 06

   Fry the onions in the oil in a non-stick frying pan over a medium heat until golden. Mix the potato mixture with the onions and flatten evenly in the pan. Fry on one side over a low heat for about 20 to 25 minutes until golden brown. Cover with a lid that rests as directly on the potatoes as possible.

7. 07

   To serve, turn the rösti out onto a plate, cut into wedges and serve with the salad.