OLD AMSTERDAM
Beluga Bowl with Grated Cheese

How to make it:

1. Peel the onion and chop it into small cubes.
2. Rinse the beluga lentils briefly.
3. Cook the beluga lentils together with the onion in generously salted water for about 25 minutes until tender.
4. Cut the celery into thin strips.
5. Cook the celery for 2–3 minutes in generously salted water.
6. Rinse the celery immediately under very cold water and drain.
7. Wash the chicory, drain and cut into thin strips.
8. Wash the green apples and grate them coarsely, including the core.
9. For the dressing, mix the mustard, honey, balsamic vinegar and rapeseed oil in a bowl.
10. Season the dressing with salt and pepper.
11. Peel the second onion and cut it into thin rings.
12. Heat the vegetable oil in a pan to approximately 160 °C.
13. Roll the onion rings in the flour, shake off any excess flour, and fry them until golden brown.
14. Remove the fried onions from the oil with a slotted spoon, drain on paper towels, and sprinkle with salt.
15. Mix the lentils, celery, apple, and chicory in a large bowl, pour the dressing over it, and serve the salad with grated Old Amsterdam cheese and the fried onions.