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Carrot salad with garlic

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Ingredients for 8 servings:

  • 1,200 g carrot(s)
  • 400 g radish(s)
  • 200 ml apple juice
  • 1 organic lemon(s)
  • 1 bulb(s) garlic
  • 100 g walnuts
  • 2 tbsp nut oil
  • 1 tsp honey
  • 300 g blueberries or mixed wild berries, frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

The day before, wash the lemon and freeze it. If possible, julienne the carrots and radish into sticks. Coarse graters work too. Grate the whole frozen lemon with a grater. I recommend a grater that’s not too fine. Chop the garlic or crush it with a garlic press. For sweetness, dissolve honey in the slightly warmed apple juice and mix with the oil to make a vinaigrette. Add the grated lemon and garlic and mix well. Add the vinaigrette and frozen berries to the carrots and radish and mix everything well. Let it sit overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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