Vegetable Salad

Ingredients

• 600 g vegetables (e.g., green asparagus, carrots, kohlrabi)
• Salt
• 4 tbsp white wine vinegar
• 50 ml Vegetable broth
• 200 g Sour Cream
• 1 tbsp Medium-hot mustard
• 1 tbsp honey
• 2 tbsp sunflower oil
• 0.5 tsp lemon zest (unprocessed)
• 1 tbsp Lemon Juice
• Cayenne pepper
• 2 tbsp chopped herbs (e.g., chervil, tarragon, parsley)

Instructions

1. 1.

   Clean and wash or peel the vegetables. Cut into sticks, slices, or pieces and cook in boiling salted water for 3 to 5 minutes until al dente.

2. 2.

   Remove the vegetables with a slotted spoon, briefly shock them in ice‑cold water, then drain. Transfer to a bowl.

3. 3.

   Whisk vinegar, broth, sour cream, mustard, honey, and oil together until smooth. Season the dressing with lemon zest, lemon juice, salt, and cayenne pepper.

4. 4.

   Toss the vegetables with the dressing. Fold in the herbs and adjust seasoning with additional salt and lemon juice if needed. This vegetable salad pairs well with roasted chicken.