Carrot-celery salad

Name: carrot-celery salad
Total time: 20 min
Yield: 4
Ingredients: 2 winter carrot; 0.5 lemon; 0.5 teaspoon sunflower oil; 50 gram white hazelnuts; 80 gram mixed salad; 4 stem celery; 1 tablespoon fresh chives; 1 tablespoon fresh parsley; 125 milliliters yogonaise for the dressing; 2 tablespoon herbal broth for the dressing; Tabasco for the dressing

Ingredients

Directions

Mix the ingredients for the dressing. Mix the grated carrot with the lemon juice.
Heat the sunflower oil in a frying pan and roast the hazelnuts lightly brown. Remove them from the pan.
Divide the lettuce, carrot grater and celery over the plates. Sprinkle with the dressing and sprinkle with hazelnuts and chives.