Herb Salad with Pickled Red Onion and Preserved Lemon
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Herb Salad with Pickled Red Onion and Preserved Lemon
Ingredients
- Endive - 31.7 oz
- Fennel - 1 head
- Garlic - 2 cloves
- Butter - 2.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- 40% Cream - ¾ cup
- Grated Parmesan cheese - 1.8 oz
- White Cheddar Cheese - 1.8 oz
Step by Step guide
Step 1
Preheat the oven to 230°C (450°F). In a large bowl, mix the endive, fennel, garlic, and butter. Season with salt and pepper. Then transfer to a shallow baking dish and pour the cream over the top.
Step 2
Bake the casserole for 25-30 minutes, until the liquid has almost completely evaporated and the endive is soft and golden. After that, sprinkle the casserole with Parmesan and Cheddar cheese and return it to the oven for another 15-20 minutes, until the top is bubbly and golden brown. The dish is ready. Enjoy your meal!
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