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🥗 Fresh salad with parsnips, leek, lamb's lettuce and tomatoes

170 kcal · 30 min · 4 servings

Ingredients

• 700 g parsnips
• 150 g lamb's lettuce
• 0.5 stalk leek
• 1 untreated lemon
• 4 tbsp dried, marinated tomatoes (in oil)
• 2 tbsp herb oil
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the parsnips.
2. 2. Cut the parsnips in half crosswise.
3. 3. Quarter the parsnip halves lengthwise into strips.
4. 4. Wash the lamb's lettuce thoroughly.
5. 5. Remove any wilted or inedible leaves from the salad.
6. 6. Spin the salad dry.
7. 7. Cut the leek lengthwise.
8. 8. Rinse the leek under running water.
9. 9. Remove the tough or dirty parts of the leek.
10. 10. Shake the leek dry.
11. 11. Cut the leek into fine strips about six centimeters long.
12. 12. Wash the lemon under hot water.
13. 13. Dry the lemon with a cloth.
14. 14. Grate the lemon peel into fine zest strips.
15. 15. Squeeze the juice from the lemon.
16. 16. Let the dried tomatoes drain well.
17. 17. Catch the draining oil in a spoon.
18. 18. Cut the dried tomatoes into fine strips.
19. 19. Whisk the herb oil with the caught tomato oil.
20. 20. Add two tablespoons of lemon juice to the oil mixture.
21. 21. Season the vinaigrette with salt.
22. 22. Season the vinaigrette with pepper.
23. 23. Taste the vinaigrette and adjust the seasoning.
24. 24. Place the lamb's lettuce on the plates.
25. 25. Distribute the leek over the salad.
26. 26. Add the tomato strips to the salad.
27. 27. Place the parsnip pieces on the salad.
28. 28. Drizzle the vinaigrette over the salad.
29. 29. Sprinkle the lemon zest over the finished salad.
30. 30. Serve the salad immediately.

Nutrition per serving

• kcal: 170
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 23 g