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Carrot salad with horseradish and lamb's lettuce

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 100 g lamb’s lettuce
  • 2 tbsp oil
  • 2 tbsp fruit vinegar or balsamic vinegar
  • 1 tbsp horseradish, grated, preferably fresh
  • e.g. salt and pepper
  • some water, n. B.

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and grate the carrots. Trim, wash, and drain the lamb’s lettuce. Whisk the oil, vinegar, and horseradish until smooth, and season the dressing with salt and pepper. If you like, you can also add a little water to the dressing. Either mix everything in a bowl or arrange it on a plate by layering the lamb’s lettuce, then the carrots, and then pouring the dressing over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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