- 1 large christophine
- 2 large carrots
- 1 large potato
- 2 eggs (optional)
- 2 tablespoons of vinegar
- 1 tablespoon of oil
- Boil the christophine, carrots, Potato and eggs.
- Let cool down to room temperature.
- Peel and chop in slices.
- Mix oil, vinegar and salt to taste.
- Shake and pour on the salad.[[Category:Carrot Recipes
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