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🍽️ Fresh Raw Vegetable Salad with Anchovy Dressing

306 kcal · 30 min · 4 servings

Ingredients

• 1 pickled anchovy fillet (jar)
• salt
• 0.5 bunch chervil
• 3 tbsp balsamic vinegar
• 1 tsp mild mustard
• pepper
• 4 tbsp olive oil
• 2 carrots
• 100 g radish
• 1 small kohlrabi
• 1 yellow bell pepper
• 1 bunch radishes
• 2 tsp sunflower seeds
• 1 small romaine lettuce heart

Instructions

1. 1. Finely chop the anchovy.
2. 2. Mash the anchovy into a paste using the back of a knife.
3. 3. Mix the paste with a pinch of salt.
4. 4. Wash the chervil and shake it dry.
5. 5. Set aside 1 to 2 stalks of the chervil.
6. 6. Pluck off the remaining chervil leaves.
7. 7. Chop the plucked chervil leaves.
8. 8. Place the anchovy paste and chopped chervil into a small bowl.
9. 9. Add balsamic vinegar, mustard, salt, and pepper.
10. 10. Whisk the mixture until smooth.
11. 11. Stir in the oil drop by drop.
12. 12. Wash the carrots, radishes, and kohlrabi.
13. 13. Peel the carrots, radishes, and kohlrabi.
14. 14. Quarter the bell pepper.
15. 15. Remove the seeds from the bell pepper.
16. 16. Wash the bell pepper.
17. 17. Cut the carrots into very fine strips.
18. 18. Cut the radishes into very fine strips.
19. 19. Cut the kohlrabi into very fine strips.
20. 20. Cut the bell pepper into very fine strips.
21. 21. Place the cut vegetables into a large bowl.
22. 22. Wash the radishes.
23. 23. Remove the stems and roots of the radishes.
24. 24. Slice the radishes thinly using a vegetable peeler.
25. 25. Add the radish slices to the rest of the vegetables.
26. 26. Mix about two-thirds of the sauce with the vegetables.
27. 27. Season the salad with salt and pepper.
28. 28. Let the salad marinate for 15 minutes.
29. 29. Toast the sunflower seeds briefly in a pan without fat.
30. 30. Clean the romaine lettuce.
31. 31. Wash the romaine lettuce.
32. 32. Spin the romaine lettuce dry.
33. 33. Tear the romaine lettuce into bite-sized pieces.
34. 34. Mix the romaine lettuce with the remaining sauce.
35. 35. Arrange the vegetables on a platter.
36. 36. Add the dressed romaine lettuce.
37. 37. Sprinkle the toasted sunflower seeds over the top.
38. 38. Garnish the salad with the reserved chervil stalks.
39. 39. Serve the salad.

Nutrition per serving

• kcal: 306
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 15 g