Chicory – Carrot – Salad

Ingredients for 4 servings:

• 1 head of lettuce (chicory salad)
• 3 large carrots
• 1 small vegetable onion(s)
• 1 tbsp herbs, dried or frozen
• 3 tbsp vinegar (herb vinegar)
• 3 tbsp Balsamic vinegar, white
• 2 tbsp balsamic vinegar, red
• salt and pepper
• 1 tsp, heaped sugar OR:
• Sweetener, some dashes liquid
• 4 tbsp olive oil
• 1 tsp, strained oil (lemon oil)
• 1 tsp, leveled oil (garlic oil)
• 1 tsp, leveled pumpkin seed oil
• some water to dilute

Instructions

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

Remove the heart from the chicory salad (it contains the most bitter compounds), wash, and cut into fine strips. If necessary, dry them with a salad spinner. Wash the carrots, peel them thinly if necessary, and slice them into fine sticks (I use a V-shaped slicer with a stick attachment), or you can also use a jug. Toss the salad with the carrots in a large salad bowl. For the dressing, peel and dice the onion, then mix it with the spices and various types of vinegar in a tall measuring jug using a hand blender. Finally, add the various types of oil and dilute with a little water. Pour the dressing over the salad and let it sit for a few minutes. Note: The bitter taste of the chicory can be softened by soaking it in lukewarm water!