Carrot and apple salad with 2 dips

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Carrots
  • 1/2 bunch Celery
  • 2 Apples
  • 3 TABLESPOONS Cider vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TEASPOON coarse mustard
  • 1 TABLESPOON Honey
  • 3 TABLESPOONS Walnut oil
  • 1 Shallot
  • some stem(s) Parsley and chives
  • 100 g Whole milk yoghurt
  • 1 TABLESPOON Lemon juice

Directions

  1. 1

    Peel and wash the carrots and slice them thinly. Clean and wash the celery and cut it into thin slices. Wash apples, grate dry, remove core. Cut apples into fine slices.

  2. 2

    For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Wash the herbs, shake dry and chop except for a little bit for garnishing.

  3. 3

    Mix yoghurt and lemon juice, add herbs. Season to taste with salt and pepper. Mix salad ingredients and arrange in salad bowls with yoghurt dip. Garnish with chives.

Nutrition Facts

KCAL
180 kcal
CARBS
20 g
FATS
9 g
PROTEINS
4 g