Apple and carrot layer salad

Name: Apple and carrot layer salad
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 Perennial celery (about 400 g); 500 g Carrots; 3 Apples (e.g. Cox Orange; approx. 600 g); 7-10 Tbsp Juice of 2 lemons; 7-10 Tbsp salt, pepper; 9 TABLESPOONS Oil; 1 collar Chives; 500 g Schmand; 250 g mayonnaise; 100 g Hazelnut flakes

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1 Perennial celery (about 400 g)
500 g Carrots
3 Apples (e.g. Cox Orange; approx. 600 g)
7-10 Tbsp Juice of 2 lemons
7-10 Tbsp salt, pepper
9 TABLESPOONS Oil
1 collar Chives
500 g Schmand
250 g mayonnaise
100 g Hazelnut flakes

Directions

1
Celery and carrots clean or peel and wash. Cut celery into very fine slices. Carrots roughly.
2
rasp. Peel apples, remove seeds and also grate them coarsely. Place apples, carrots and celery separately in a bowl. Season to taste with 3 tbsp. lemon juice, salt and pepper.
3
Stir in 3 tablespoons of oil each.
4
Wash the chives and cut into fine rolls. Stir the sour cream and mayonnaise until smooth. Season to taste with salt, pepper and approx. 3 tbsp. lemon juice. Layer apples, carrots and celery in twelve glasses (each containing approx. 280 ml) or in a large bowl.
5
Spread the sour cream on top. With hazelnut leaves and.
6
Sprinkle with chives. Chill for max. 3 hours.