Mairübchen carpaccio with sugar pea salad

Ingredients

Directions

1. 1

   Clean, wash and cut the sugar snap peas into narrow strips. Blanch sugar snap peas and frozen peas in boiling salted water for 1-2 minutes, drain and chill. Sort the salad, wash and drain.

2. 2

   Clean, wash and chop the radishes. Peel and wash the turnips and slice or slice them thinly.

3. 3

   For the parsley oil wash lemon hot, dry. Finely grate half the peel. Wash parsley, shake dry, chop very finely. Mix with 4 tbsp. oil, approx. 1 tbsp. water and lemon peel.

4. 4

   Season with salt and pepper. For the vinaigrette, halve the lemon and squeeze one half. Mix 2 tablespoons lemon juice, honey, mustard, salt and pepper. Fold in 3 tablespoons of oil.

5. 5

   Mix sugar snap peas, peas, salad, radishes and vinaigrette. Arrange the little mareübchen flat on four plates. Spread the lettuce on top and sprinkle with parsley oil. Serve with baguette.