Summary

Ingredients

• 1 head iceberg lettuce
• 1 large carrot
• 5 walnuts
• 0.5 ½ hot peppers
• 4 tablespoon honey, (forest honey)
• 1 lemon (s), the juice
• 1 teaspoon vinegar (elderflower)
• 2 tablespoon oil, (virgin rapeseed oil)
• Pumpkin seed oil, for decoration
• Salt and pepper, whiter

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Instructions

1. Remove dead leaves from the iceberg lettuce and cut into bite-sized pieces.
2. For the dressing, peel and chop walnuts. Then put in a bowl. Clean and scrape the carrots and grate into small sticks and place in a container / jug. Remove the kernels from the peppers and cut or chop them and add them as well.
3. Add the honey, lemon juice and vinegar and season to taste. Add the rapeseed oil, a little salt and pepper and stir well.
4. Now mix the dressing with the iceberg lettuce and add the pumpkin seed oil as a decoration with a few splashes.
5. The salad goes well with a festive menu. Like my Alaska pollock, in profile. But it can also be recommended as an easy addition at any other time of the year.