For the iceberg carrot salad, cut the iceberg lettuce in half, tear the leaves of one half and rinse with cold water. (Keep the second half in a cool place).
Peel and coarsely grate the carrot. Place in a salad bowl, salt and mix with seed oil – acidify with wine vinegar.
Preparation Tip:
The iceberg carrot salad is a refreshing side dish to Kasnocken, egg gnocchi, various casseroles, etc.