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Carrot and arugula salad

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Ingredients for 2 servings:

  • 400 g carrot(s)
  • 30 g arugula
  • 15 g almond sticks
  • 1 tbsp oil (argan oil)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel and slice the carrots, then cook for about 10 minutes until al dente. Let cool. Toast the almond slivers in a dry pan, then let cool. Wash, dry, and finely chop the arugula. Mix the ingredients with argan oil and season with salt and pepper. You can use pine nuts instead of almonds, and replace the arugula with flat-leaf parsley.

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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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