Salad with carrots and sprouts

Name: Salad with carrots and sprouts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 large carrots; 7-10 Tbsp salt, white pepper; 150 g lamb's lettuce or; 7-10 Tbsp green salad; 50 g Sprouts (e.g. alfalfa); 2-3 TABLESPOONS Balsamico or red wine vinegar; 1/2 TEASPOON mustard, 1 pinch of sugar; 3-4 Tbsp Oil (e.g. olive oil); 2 shallots or 1 small onion

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 large carrots
7-10 Tbsp salt, white pepper
150 g lamb's lettuce or
7-10 Tbsp green salad
50 g Sprouts (e.g. alfalfa)
2-3 TABLESPOONS Balsamico or red wine vinegar
1/2 TEASPOON mustard, 1 pinch of sugar
3-4 Tbsp Oil (e.g. olive oil)
2 shallots or 1 small onion

Directions

1
Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Blanch the carrots in boiling salted water for 2-3 minutes. Quench and drain
2
Clean lamb's lettuce, wash thoroughly and drain well. Wash the sprouts and also drain them
3
Mix vinegar, mustard, salt, pepper, sugar and oil. Peel shallots, dice finely and stir in
4
Arrange salad and sprouts on four plates. Roll up the carrot strips into florets and place on top. Drizzle salad with marinade