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Colors on the plates! Colorful carrot salad, the weekly special published in the Chef’s Handyman food blog
Chef’s Handyman Colorful Carrot Salad
Food should not only taste good, food should please the eye as well, right?
Carrots in different colors, what a great surprise! The taste isn’t much different for each color. The traditional carrots are slightly sweeter, than the other colors.
I’m sure also non vegetable lovers will be delighted, when the colorful salad will be served. Check it out, please have a try!
Chef’s Handyman’s weekly special: Colorful carrot salad
Peel the carrots and cut into slices. Prepare a baking sheet with parchment paper. Place the slices on top of the sheet. Sprinkle the carrots with olive oil, black pepper and salt. Roast in oven at 220°C or 425°F for 15-20 minutes. Apply from time to time olive oil.
Chef’s Handyman Colorful Carrot Salad
To make dressing, combine 5 tbsp. of olive oil, parsley, thyme, lemon rind, 1-2 tsp. of mustard, 1 tsp. of maple syrup, 3 tbsp. of vinegar. If more dressing needed, double the ingredients.
Cut the salad leaves in waver thin stripes. Place the pieces on the plates. Arrange the carrots. Decorate with the sprouts. Sprinkle with the dressing.
Shopping list for 4 serves:
Vegetables: 800 g or 25 oz. carrots
Fruits: 1 organic lemon
Herbs: Parsley, thyme
Salad: 1 iceberg lettuce, sprouts
Spices: Salt, black pepper
Vinegar, Oil: Raspberry vinegar, olive oil
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next blog post in the Chef’s Handyman Food Blog: Couscous salad with roasted tomatoes.
