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Carrot, apple and corn salad

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Ingredients for 3 servings:

  • 4 large carrots
  • 1 small apple
  • 4 tbsp corn kernels, from the can
  • 5 ½ tsp oil
  • ½ lemon(s), the juice
  • 3 tsp sugar
  • 1 tsp parsley, freeze-dried

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Peel the carrots and apple. Core the apple. Coarsely grate both. Fold in the corn kernels. Immediately fold in half of the lemon juice. Make a dressing from the remaining ingredients and toss with the salad. The salad tastes best chilled for a few hours.

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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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