Carrot – leek – salad

Ingredients for 4 servings:

• 1 bunch of carrots
• 2 stalk(s) leeks
• 5 tbsp olive oil
• 4 tbsp balsamic vinegar
• 1 tsp mustard, medium hot
• Salt
• White pepper, freshly ground
• ½ bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the carrots. Peel them thinly and then cut into thin slices. Clean the leeks. Trim off the coarse, green parts, then halve the top and wash thoroughly. Then cut into 2 cm wide slices. Bring a medium saucepan of salted water to a boil, blanch the carrots for 3 to 4 minutes, then the leeks for 5 to 8 minutes. Remove the vegetables with a slotted spoon and drain well in a sieve. Reserve 1/8 liter of the cooking water. Gradually mix the mustard and salt with the vinegar and a little of the cooking water in a bowl. Season with freshly ground pepper, then whisk in the olive oil. Marinate the vegetables in the salad dressing and let it marinate for a while. Add a little of the cooking water and season to taste, if necessary. Sprinkle with chopped parsley before serving.