Sugarloaf salad with carrot and grapes

Ingredients for 3 servings:

• ½ sugarloaf lettuce
• ½ onion(s)
• 1 carrot(s)
• 1 tsp raspberry vinegar
• 1 tsp apple cider vinegar
• 2 tbsp sunflower oil
• 1 piece(s) sugar cube
• 2 tbsp sunflower seeds
• salt and pepper
• Salad herbs
• some grapes, seedless

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Pure winter vitamins

Remove the outer leaves from the sugarloaf lettuce, halve it, and cut one half into thin strips. Wrap the other half in paper and store in a cool place. This lettuce will keep for a long time. Soak the lettuce strips in lukewarm water for about 20 minutes to draw out the bitterness. Don’t worry, the lettuce won’t wilt. Then add it to cold water. Finely dice the onion, peel the carrot, and slice it thinly with a vegetable peeler. Place everything in a large salad bowl. Season with salt, pepper, and salad herbs. Add the sugar cubes, vinegar, and oil, and mix well. Add the sunflower seeds and let it sit for a while. Wash and halve a few grapes. Add the sugarloaf lettuce strips to the salad dressing and fold in. Finally, stir in the halved grapes. Note: This salad can be prepared well in advance of serving. It won’t wilt. It’s a true vitamin bomb—ideal in winter.