Mixed Salad

Clean, rinse and drain the salad ingredients. Cut the chicory into finger-length pieces, the fennel into fine strips and the tomatoes into wedges. Pluck the radicchio and the iceberg lettuce into pieces.

Remove the peel from the carrot and grate it. Arrange everything on two plates.

Mix oil, vinegar, salt and pepper. Remove the peel from the garlic clove and onion, then press them through the garlic press and add to the vinegar-oil-marinade form. Stir thoroughly and season to taste. 3.

Spread evenly over the lettuce immediately before eating.

If you wish, you can also enrich it with 100 g of smoked turkey breast or 150 g of cubed feta cheese, 2 hard-boiled eggs and 100 g of shelled North Sea prawns.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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