Smokey's Carrot and Celery Salad

Ingredients for 2 servings:

• 6 large carrots
• 4 stalk(s) Celery
• 50 g bacon cubes
• 4 tbsp white wine vinegar
• 4 tbsp vegetable broth
• 3 tbsp rapeseed oil
• 1 tsp mustard
• 1 clove(s) garlic, squeezed
• ½ tsp oregano, dried
• n. B. Pepper, from the mill
• n. B. Salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Slim side dish or main course

Peel and slice the carrots, then cook in salted water until al dente, approximately 10-12 minutes, depending on the thickness of the slices. Thinly slice the celery. Fry the bacon cubes without fat until crispy and drain on a paper towel. For the dressing, mix all ingredients well. In a bowl, mix the still-warm carrots and raw celery with the dressing. Fold in the bacon cubes and serve the salad, lukewarm or cold, on two plates or bowls. Serve with fresh bread and grilled fish or meat.