Recipe by
Ingredients
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4 servings
4 servings
Sauerkraut
Jus de citron
Walnut oil
Hazelnut
Mustard
Granny Smith apple
Graines germées
Fennel seeds
Apple cider vinegar
Iodized sea salt
Black pepper
Instructions
Pour the lemon juice into a bowl.
Peel the apple and cut it into small cubes. Toss them immediately in the lemon juice to stop them browning.
Dry-roast the hazelnuts in a pan, then roughly crush them with a small paring knife.
In a salad bowl, mix the walnut oil, cider vinegar, mustard, salt, pepper and fennel seeds.
Add the raw sauerkraut and stir.
Fold in the apple cubes and hazelnuts.
Divide the salad into small containers and sprinkle with sprouted seeds.
Wendy's tip
Lacto-fermented sauerkraut is eaten raw, without cooking: choose organic if possible. Its slightly sour taste pairs well with fennel or cumin. If you follow a low-FODMAP diet, try a small amount first.
