This fresh and tasty shredded salad is the perfect sidekick to fish or a thin crust pizza!


For 2 servings:

• 1 endive
• 1 Lebanese cucumber
• 1 apple
• 1 leek stalk about 10cm long (white part only)
• ½ an orange sweet pepper
• 3 table spoons of pine nuts


1. Preheat oven, at 300° F.
2. Spread pine nuts in an oven safe dish and bake them for 10 to 15 minutes, watching them regularly so they don’t burn. Bake them until they are golden. Transfer them into a bowl and let cool.
3. Thinly slice the apple, endive, leek, pepper and cucumber into matchsticks. Put all the ingredients into a serving dish, add the pine nuts and some freshly ground pepper.


• 3 table spoons of rice vinegar
• 1 table spoon of freshly ground coriander seeds
• 1 small pressed garlic clove
• ¼ tea spoon of Dijon mustard
• ¼ tea spoon of salt
• ½ tea spoon of sugar
• 1/3 cup of vegetable oil

Put everything in a mason jar and shake vigorously. Pour some of the dressing on the salad and mix well. Season to taste and enjoy!