Parsley root – carrots – lettuce

Ingredients for 4 servings:

• 500 g parsley, only the roots
• 500 g carrot(s)
• Salt
• White pepper, freshly ground
• 2 shallots
• 1 tsp honey
• 1 tbsp mustard, medium hot
• 1 tbsp balsamic vinegar
• 3 tbsp balsamic vinegar, white
• 4 tbsp hazelnuts

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from the Mainz vegetable market

On Saturdays, go to the Mainz vegetable market (market in front of the cathedral; beware, it’s addictive!) and buy fresh parsley roots, carrots, and shallots. Don’t forget to try the different types of Pecorino at the cheesemonger in front of the east wing of the cathedral. At home, wash and peel the parsley roots and carrots, then cook them in a little salted water for 10 to 15 minutes until al dente. Rinse the vegetables in cold water and slice. Peel and finely chop the shallots. Mix the honey, mustard, and both types of vinegar to make a vinaigrette, season with salt and freshly ground pepper. Marinate the vegetables in it and let it marinate well. Chop the hazelnuts and lightly toast them in a non-stick pan without any fat. Season the salad to taste before serving and sprinkle the toasted hazelnuts over the salad.