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Endive salad, green beans, smoked salmon and mustard vinaigrette - virtual workshop version

A colorful salad with crunchy vegetables, smoked salmon, country bread croutons and Dijon mustard vinaigrette.


The Cortland apple is perfect in salads, its flesh does not brown easily.


Recipe for 2 portions


1 Unit(s)
100 Gr
Green beans
1 Unit(s)
Cortland apple
50 Gr
Boston lettuce


75 Gr
Smoked salmon
2 Handful(s)
Bread crust
1 Unit(s)
Green onion


1 Tsp
Dijon mustard
2 Tsp
Apple cider vinegar
2 Tbsp
Olive oil
  • Salt and pepper
  • Things to do before the workshop


    Wash the vegetables and the apple.

    Equipment list

    1 cutting board, 1 chef kinfe, 1 paring knife

    2 mixing bowls 

    Kitchen towels, tablespoons (tasting)

    1 large spoon

    1 small pot

  • Preparation to do with the chef

    Remove the ends of the green beans, then cook them for 3 minutes in boiling salted water.

    Cut the endive leaves into julienne strips and the apple into sticks.

    Cut the smoked salmon into thin strips.

    Cut the green onion into wedges.

    In a bowl, combine all the dressing ingredients with a pinch of salt and a crack of pepper.

  • Salad

    In a bowl, combine the beans, endive and apple in the dressing.

    Place the Boston lettuce leaves at the bottom of your presentation plates, then top with the endive salad.

    Garnish with the smoked salmon strips, the croutons of bread and the green onion wedges.

The Cortland apple is perfect in salads, its flesh does not brown easily.

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