Carrot and Orange Salad

Remove peel from carrots and grate into a large baking bowl Remove peel from ornage with a sharp kitchen knife and fillet over a small baking bowl to collect juice. Mix olive oil, juice of one lemon and collected orange juice, season with salt, pepper and sugar to taste. Toss orange fillets with carrots and pour dressing over. Sprinkle the salad with pistachios or pine nuts before serving.

Note: If the oranges do not give enough juice, the salad may be too dry. Therefore Possl separately orange juice add. Use young, juicy carrots if possible.

Tip: Lemons give dishes a fresh touch. Choose deliberately ripe, rich yellow lemons!

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