Rapunzel Salad with Herring and Red Beet

Ingredients

• 1 Carrot
• 300 g lamb's lettuce
• 4 hard-boiled eggs
• 2 shallots
• 400 g smoked herring
• 250 g cooked, peeled red beet
• 3 tbsp white wine vinegar
• 1 pinch sugar
• 0.5 tsp mustard
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 1 tbsp chives sprigs

Instructions

1. 1.

   Peel the carrot and cut into fine strips or grate. Wash, dry, and spin the lamb's lettuce. Peel and halve the eggs. Peel the shallots and slice into thin rings. Cut the herring fillets lengthwise in half and then into 1–2 cm wide strips. Dice the red beet into 1–2 cm cubes.

2. 2.

   Combine vinegar, sugar, 2–3 tbsp water, mustard, salt, and pepper to make a vinaigrette; whisk in the oil. Season with salt and pepper. Toss the lamb's lettuce with carrots, red beet, shallots, and herring. Drizzle with vinaigrette, arrange on plates, top with egg halves, and garnish with chives sprigs.