Ingredients 400 g carrots 50 g bean sprouts
150 grams of cooked ham 1 tablespoon mustard 2 hard boiled eggs
1 lemon 1 tbsp balsamic vinegar extra virgin olive oil
salt Wash and clean the carrots, cut into julienne strips, place them in a bowl and add the diced ham.
Then mash the yolks firm with a fork, mix them with the mustard, oil, salt and the balsamic vinegar.
Season the carrots and ham with the mixture, mixing thoroughly. Finally garnish with bean sprouts and grated lemon peel.
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