Winter salad with carrots and white cabbage

Name: Winter salad with carrots and white cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 White cabbage (about 500 g); 500 g Carrots; 100 g Lamb's lettuce; 2 discs (40 g each) Fine Bread; 50 g Bacon; 1 collar Chives; 150 ml Orange juice; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 White cabbage (about 500 g)
500 g Carrots
100 g Lamb's lettuce
2 discs (40 g each) Fine Bread
50 g Bacon
1 collar Chives
150 ml Orange juice
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Oil

Directions

1
Clean, wash and halve the cabbage and cut out the stalk. Cut the cabbage into fine strips. Clean, peel and roughly grate the carrots. Clean, wash and drain lamb's lettuce. Cut bread into small lozenges. Drain and remove bacon in a pan without fat. Put the bread lozenges in the frying fat and fry them until golden brown while turning. Wash chives, dab dry and cut into small rolls. Mix orange juice and vinegar, season with salt, pepper and sugar and add oil. Stir 2/3 of the chives into the orange vinaigrette. Mix white cabbage, carrots, lamb's lettuce and 2/3 of the bacon, pour the vinaigrette over it and arrange on a plate. Serve the salad garnished with the remaining chives and bacon. Serve with extra bread wedges
2
Scarf: Meyer Mayor
3
Bowls: Royal Copenhagen