Mixed Green Salad

With grated carrots, celery and fennel julienne in a marinade of olive oil, horseradish and lemon juice

SALAD: A head of green oak leaf lettuce, a handful of arugula and sorrel, all broken up into bite‐​sized pieces.

DRESSING: 2 grated carrots, 2 pieces from a fennel bulb and 1 stalk of celery, each julienne, finely chopped chive, olive oil, 1 teaspoon horseradish, lemon juice, salt & pepper.

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