John Myers
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Fresh Carrot and Cucumber Salad with Orange Mustard Dressing
The perfect fresh carrot and cucumber salad with orange mustard dressing recipe with a picture and simple step-by-step instructions.
For the salad
- 1 size Carrot
- 1 Onion red
- 0,25 Cucumber
- 0,5 Apple
- 1 tsp Freshly squeezed lemon juice
- 2 tbsp Chives rolls
- 3 leaves Iceberg lettuce
For the dressing:
- 2 tbsp Vegetable oil
- 1 tsp Orange balsamic vinegar
- 0,5 tsp Elderflower syrup
- 1 Shot Orange juice
- 1 tbsp Bavarian mustard
- Salt
- Colorful pepper from the mill
- Wash, clean, peel and roughly grate the carrot. Peel the onion, wash the cucumber. Peel the apple, cut out the core. Cut everything into fine cubes. Put in a salad bowl and mix immediately with the lemon juice. Mix in the chives rolls.
- For the dressing, stir together vegetable oil, orange balsamic vinegar, elderflower syrup, orange juice and mustard. Season with salt and pepper and pour over the salad. Mix everything together well. Cover and leave to steep for approx. 30 minutes.
- In the meantime, rinse the iceberg lettuce thoroughly and drain well. Cut into bite-sized strips. Mix in five minutes before the salad is done and let it steep again.
- We had the salad with baked potatoes with a mountain cheese and bacon filling, but I can just as easily imagine it with fried fish or poultry. Link to the baked potatoes in step five. Have fun trying!
- Hearty baked potatoes with mountain cheese and bacon filling
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