Summary

Ingredients

• 500 g parsley, just the roots it
• 500 g carrot (s)
• salt
• Pepper, whiter, freshly ground
• 2 shallot (s)
• 1 teaspoon honey
• 1 tablespoon mustard, medium hot
• 1 tablespoon balsamic vinegar
• 3 tablespoon balsamic vinegar, white
• 4 tablespoon hazelnuts

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Instructions

1. Go to the vegetable market in Mainz on Saturdays (market in front of the cathedral, be careful!) And buy fresh parsley roots, carrots and shallots. Don`t forget to try the different types of Pecorino at the cheese merchant standing in front of the east building of the cathedral.
2. Wash and peel the parsley roots and carrots at home and cook them in a little salted water for about 10 to 15 minutes until al dente. Rinse the vegetables in cold water and cut them into slices. Peel and finely chop the shallots.
3. Mix the honey, mustard and the two types of vinegar into a vinaigrette, season it with salt and freshly ground pepper. Marinate the vegetables in it and let it steep.
4. Chop the hazelnut kernels and lightly toast them in a coated pan without fat.
5. Season the salad to taste before serving and sprinkle with the roasted hazelnuts.