Crunchy carrot salad with orange vinaigrette

Name: Crunchy carrot salad with orange vinaigrette
Yield: 1
Ingredients: 500 g Carrots; 2 (approx. 400 g) Fennel tubers; 3 Mini Roman salads; 100 g cooked ham in thin slices (e.g. rosé wine ham); 1 Organic Orange; 3-4 Tbsp Cider vinegar; 1 TABLESPOON Maple syrup or honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil (e.g. rape seed oil)

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

500 g Carrots
2 (approx. 400 g) Fennel tubers
3 Mini Roman salads
100 g cooked ham in thin slices (e.g. rosé wine ham)
1 Organic Orange
3-4 Tbsp Cider vinegar
1 TABLESPOON Maple syrup or honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil (e.g. rape seed oil)

Directions

1
##peel and wash the carrots and grate them into long, coarse strips on a vegetable slicer. ##Fennel## clean, wash and put the green aside. Cut out the stalk.
2
Slice or cut the fennel into thin slices. Clean the salad, wash and spin dry. Put some larger leaves aside, cut the rest into wide strips.
3
Cut the ham into pieces. ##Orange## wash, rub dry and finely grate the skin. Squeeze juice. Cut fennel green finely.
4
Mix vinegar, orange juice and zest, maple syrup, fennel green, salt and pepper. Fold in the oil well. Mix prepared salad ingredients and vinaigrette. Arrange on the salad leaves in portions.