Salad with warm carrots

Ingredients for 2 servings:

• 1 red bell pepper(s)
• 2 beefsteak tomatoes
• 200 lettuce (lettuce, other types of lettuce are also possible)
• 3 carrots
• 2 apricot(s), dried
• 2 figs, dried
• olive oil
• Balsamic vinegar
• Herbs, to taste for the dressing
• salt and pepper
• 1 slice(s) of toast

Instructions

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

First, peel the carrots and cut them into slices about 1 cm wide. Then, place a saucepan on the heat and fill them with about 500 ml of water. Place a colander suitable for steaming on top of the pan. Place the carrots in the colander and steam over medium heat. While the carrots are cooking, wash and chop the lettuce, tomatoes, and peppers, and put everything together in a bowl. After about 10 minutes, the carrots will be almost done (don’t let them get too soft; they should still have a bite). Remove the carrots from the heat. Place a pan on the heat and heat olive oil. When the oil is hot, cut the bread into small pieces and fry them, seasoning with salt and herbs. When the pieces are golden brown, add them to the salad. Then, fry the carrots in a pan with olive oil. Then add the very finely chopped apricots and figs. Sauté everything for a while. When the carrots are slightly browned, add about 4 tablespoons of olive oil and 3 tablespoons of balsamic vinegar to the pan. Deglaze the pan with 6 tablespoons of water. Then season everything with salt and herbs. Remove the pan from the heat and pour the warm mixture over the salad and serve. It also tastes great with other salads, such as endive.