Salad Rolls with Herb Dip

Ingredients

• 4 large carrots
• 2 stalks celery
• 2 kohlrabi
• 0.5 head Lollo Rosso lettuce
• 0.5 head iceberg lettuce
• 4 slices Whole grain toast
• butter
• 250 g yogurt (1.5% fat)
• 100 g sour cream (10% fat)
• a splash tarragon vinegar
• Salt
• freshly ground pepper
• 100 g chopped herbs

Instructions

1. 1.

   Wash and peel the vegetables. Cut the toast and vegetables into strips about 0.5 cm wide and 5 cm long. Toast the bread in butter until golden brown. Blanch the vegetables in salted water. Take one strip of each vegetable type and one strip of toast, wrap them first in a Lollo Rosso leaf then in an iceberg leaf, and secure with toothpicks.

2. 2.

   Mix yogurt, sour cream, and herbs together with tarragon vinegar, salt, and pepper to taste for the dip.