Carrot Salad

Ingredients

• 1 bundle carrots
• 250 ml white wine
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp mixed peppercorns (white, black, green)
• a few stems lemon balm
• 5 tbsp olive oil
• 250 g salsiccia (Italian fresh raw sausage, also dried, alternatively salami)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel carrots and cut into 1 cm thick slices. Let white wine simmer with 250 ml water, sugar, salt, and peppercorns for 5 minutes. Cook carrots in the broth for 10-14 minutes.

2. 2.

   Finely chop lemon balm leaves. Drain carrot cooking liquid leaving a small amount. Stir in 4 tbsp olive oil. Season again with salt if needed.

3. 3.

   Slice salsiccia. Heat remaining olive oil in a non-stick pan. Quickly brown sausage slices on both sides. Mix in parsley and serve together with carrots.