Iceberg lettuce with dressing

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 1 large carrot(s)
• 5 walnuts
• ½ pepper
• 4 tbsp honey (forest honey)
• 1 lemon(s), the juice
• 1 tsp vinegar (elderflower)
• 2 tbsp oil (virgin rapeseed oil)
• Pumpkin seed oil, for decoration
• Salt and pepper, white

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

to the festive menu, but not only

Remove any wilted leaves from the iceberg lettuce and cut into bite-sized pieces. For the dressing, peel and finely chop the walnuts. Then place them in a bowl. Clean and scrape the carrots, then grate them into small sticks and place them in a container/jug. Remove the seeds from half a bell pepper, chop or finely, and add them as well. Add the honey, lemon juice, and vinegar and season to taste. Add the rapeseed oil, a little salt, and pepper, and mix well. Now mix the dressing into the iceberg lettuce and add a few drizzles of pumpkin seed oil for garnish. This salad goes well with a festive meal. For example, with my Alaska pollock, in profile. But it’s also recommended as a light addition at any other time of year.