Распечатать
E-mail
Рецепт French Cuisine: Lukewarm Carrots Salad with Orange Flower Vinaigrette
Add a photoAs a kid, I was not a fan of cooked carrots, whereas I could have never enough of grated carrot salad.
Age helping, my palate is finally accepting cooked carrots, especially new ones or the red Kyoto variety.
Here is a simple French recipe for new carrots with a very long name:
Salade de carottes fanes tiedes, vinaigrette a la Fleur d’Oranger
In English: Young carrots with part of their leaf stems, served lukewarm with an Orange Flower Vinaigrette!
Ингредиенты
- Carrots (young, small, with their leaves): a âbunch (at least 12 of them)
- Eggs (absolutely fresh!): 4
- Olive Oil (EV): 3 tablespoons
- Lemon juice and zeste (grated skin) from 1 whole lemon (organic if possible)
- Eau de Fleur dâOranger/Orange Flower Water: 3 tablespoons
- Fine salt and ground pepper
Инструкции
- -Heat 1 litre of water to boil in the bottom of your steamer.
- -Cut the leaves off the carrots leaving at least 2 cm of the stems on.
- Quickly grate the skin off down to root point.
- Make an incision all along their length.
- Clean under clear cold running water.
- -Place the carrots in the basket of your steamer. As soon as the water starts boiling, put the basket on top. Close your steamer and cook for 8~12 minutes.
- -During that time heat some water to boil in another pan.
- As soon as it starts boiling , carefully drop the eggs in the water (use a large strainer) and boil for 12 minutes.
- -Clean and dry the lemon. cut the yellow part of the skin and chop finely. Pres the juice out into a glass.
- -Cool the eggs under cold running water. Tap the eggs onto your kitchen board. Take off the shells.
- -Mix in a bowl the lemon juice, olive oil, orange flower water, chopped lemon skin/zeste, salt and pepper. Place the warm/lukewarm carrots on 4 individual plates. Pour the vinaigrette on them. Last grate one boiled egg over each plate. Serve at once.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 22 | |
| Calories from Fat 10 | 45% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 25mg | 1% |
| Potassium 60mg | 2% |
| Total Carbs 1.51g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.76g | 1% |
| Protein 1.52g | 2% |
