Raw-food is the new fad! Here is a demonstration with endives cut up like coleslaw--totally light and delicious!
In a bowl, split the endives in two, remove the hard base and cut in very thin strips lengthwise. Peel the carrots, remove the ends and grate them. Peel the onions, cut in very thin slices then cut each slice in half. Mix together and add the sauce previously prepared.
Spread the pecan nuts on a plaque covered with sulfurized paper. Bake at 150°C and allow to roast for 10 minutes. Pour the nuts on a board and lightly crush.
Season. Serve with roasted pecan nuts and sprinkle with chives.
Recipe by Carinne Teyssandier.