in Switzerland

Carrot and pear salad

updated

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Ingredients for 4 servings:

  • 500 g carrot(s), peeled
  • 2 pears, diced
  • 100 g cheese (Gruyère), cut into cubes
  • 2 tbsp almond flakes, roasted without fat
  • ½ bunch chives, cut into rolls
  • 4 tbsp rapeseed oil
  • 6 tbsp, leveled sour cream
  • 6 tbsp broth
  • 2 tbsp apple cider vinegar
  • 1 tsp mustard
  • 1 tsp curry powder
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Light meal, ideal for takeaway

For the dressing, whisk all ingredients well. Grate the carrots into a bowl and immediately toss them with the dressing along with the pear cubes. Fold in the cheese cubes. Let the salad stand for about 10-15 minutes. Before serving, stir in the chives and sprinkle the flaked almonds on top. You can use any other cheese instead of Gruyère cheese. I also like Vacherin Fribourgeois, for example.

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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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