Raw Vegetable Salad

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 heart

Instructions

1. 1.

   Finely chop the anchovy with a knife and then crush it into a paste with the back of the knife. Mix in 1 pinch of salt.

2. 2.

   Wash chervil, shake dry and set aside 1-2 stalks. Pick off remaining leaves and chop them.

3. 3.

   Put anchovy paste and chervil in a small bowl. Add balsamic vinegar, mustard, salt and pepper, whisk until smooth. Drizzle olive oil slowly while whisking.

4. 4.

   Wash, peel carrots, radish and kohlrabi. Quarter the bell pepper, deseed and wash.

5. 5.

   Slice carrots, radish, kohlrabi and bell pepper into very thin strips. Place in a large bowl.

6. 6.

   Wash, clean radishes and shave them thinly on a mandoline (or with a knife). Add to the rest of the vegetables.

7. 7.

   Add about 2/3 of the sauce. Season with salt and pepper and let sit for 15 minutes. Toast sunflower seeds briefly in a dry pan.

8. 8.

   Clean romaine, wash and shake dry. Cut into bite‑sized pieces and mix with remaining sauce. Arrange on a plate with the vegetables. Sprinkle sunflower seeds over, garnish with chervil stalks and serve.