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Crunchy vegetable salad, the right power after a long winter season
The first sunny and warm day after a cold, windy period! It’s time to enjoy in the garden and planning future barbecues. Spring is finally on the way, it’s the moment to go for a fresh crunchy vegetable salad.
Most of the needed ingredients may already been stored in the fridge or can be bought in the next shop.
Chef’s Handyman’s weekly special: Crunchy vegetable salad
Peel carrots and cut into waver thin slices. Prepare fennel and shave off thin pieces. Cut bell pepper, cucumber and spring onions also in thin slices. Place all ingredients in a bowl.
To make the dressing, combine 6 tbsp. of olive oil, 4 tbsp. of apple vinegar, 1 tsp. of honey, 1 tsp. of mustard and 2 tbsp. chopped parsley.
Pour dressing over salad and toss slightly. Season the salad to taste.
Shopping list for 4 serves:
Vegetables: 1 red and yellow pepper, 1 cucumber, 1 fennel, 2 spring onions, 6 carrots
Herbs: 1 bunch parsley
Oil, Vinegar: 5 tbsp. olive oil, 4 tbsp. apple vinegar
Herbs: Salt, black pepper
Baking Ingredients: 1 tsp. honey
Mustard: 1 tsp.
Have a great weekend yours Chef’s Handyman team!
Outlook of the next post in the Chef’s Handyman food blog: Asparagus salad with flowers.
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