Honeyed Carrot Salad
This vibrant carrot salad is a delightful combination of sweet and tangy flavors, perfect for a light and refreshing side dish. The thinly sliced carrots are blanched to tender perfection and tossed with crisp chicory, peppery rocket, and crunchy toasted pine nuts. Drizzled with a simple yet delicious dressing made with honey, lemon juice, and olive oil, this salad is a wonderful addition to any meal.
— Constant Cookbook
Ingredients
- 500g medium carrots , thinly sliced
- 2 tbsp clear honey
- juice 1 lemon
- 4 tbsp olive oil
- 1 head chicory , leaves roughly torn
- 100g bag rocket
- 50g pine nuts , toasted
Instructions
- Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.
Cook Time
5M
Prep Time
PT12M
Yield
Serves 8
Nutrition
- Calories: 131 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.04 milligram of sodium
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