Hearty salad

Name: Hearty salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Carrots; 2 Onions; 2 Fennel tubers; 150 g Rocket salad; 2 large bananas; 4 discs Toast; 1 Garlic clove; 1-2 TABLESPOONS Butter or margarine; 4 TABLESPOONS Fruit vinegar; 1 package (25 g) frozen "Italian herbs"; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Carrots
2 Onions
2 Fennel tubers
150 g Rocket salad
2 large bananas
4 discs Toast
1 Garlic clove
1-2 TABLESPOONS Butter or margarine
4 TABLESPOONS Fruit vinegar
1 package (25 g) frozen "Italian herbs"
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and wash the carrots. Cut 4 small carrots in half lengthwise to garnish. Coarsely grate the remaining carrots. Peel and finely chop the onions. Clean and wash the fennel and cut into fine strips.
2
Clean, wash and pluck the salad into bite-sized pieces. Peel and slice the bananas. Cut toast into small cubes. Peel garlic and press it through the garlic press. Melt the fat and fry the garlic in it.
3
Add the diced toast and fry until golden brown. Mix grated carrots, onions, fennel, salad, bananas and toast. For the vinaigrette, mix vinegar and Italian herbs and add oil. Season with salt and pepper.
4
Pour over the salad. Arrange on 4 plates and garnish with the halved carrots.