Lamb's lettuce with spring carrots

Ingredients for 4 servings:

• 300 g lamb’s lettuce (Rapunzel)
• 4 carrots (tender bunched carrots)
• 6 tbsp orange juice
• 4 tbsp oil (sunflower, rapeseed, possibly 1-2 tbsp walnut oil)
• 2 tbsp soy sauce
• 1 tbsp mustard
• 1 tbsp honey (liquid)
• 1 dashes lemon juice
• 3 drops of Tabasco

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

including favorite dressing and seasonal variations

First, clean the carrots and slice or cut into fine julienne strips – or coarsely grate if desired. Shake the dressing ingredients (except for the oil) together well in a screw-top jar or whisk them together in a mug. Then add the oil and whisk or shake everything together again. Let the carrots and the dressing sit for a quarter of an hour. Meanwhile, wash and trim the lamb’s lettuce (depending on its initial state), then prepare it into bite-sized pieces. Mix everything together, serve – and enjoy! Variations: In winter, this salad is also delicious with orange segments instead of the carrots – if desired, add 2 spring onions or 1 shallot. In autumn, you can slice 1-2 apples into thin wedges instead of the carrots and mix them in – if desired, sprinkle a few chopped walnuts on top.