Carrot salad

with radish and crunchy bread crisps
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Carrots

Procedure
600 g carrots

Bread crisps

Procedure
1 bread roll, cut into 8 slices, each about 3 mm thick
some olive oil
some fleur de sel

Dressing

Procedure
5 tbsp olive oil
3 tbsp apple balsamic vinegar
some fleur de sel

Serving

Procedure
some horseradish, grated
50 g salted pistachios, blanched and chopped
½ bunch of radishes, cut into thin slices
some edible flowers

Carrots

Procedure
Peel the carrots, quarter lengthways and cut into about 1 cm thick pieces. Place in the perforated stainless steel tray. Put the stainless steel tray in the middle shelf position.
Cook at 100 °C for 15 minutes using the steam mode.
Allow the carrots to cool down.

Bread crisps

Procedure
Preheat the cooking space to 140 °C using the hot air mode.
Place the slices of bread on a lined baking tray, drizzle with olive oil and sprinkle with fleur de sel.
Bake in the middle shelf position for 15 minutes until crispy.

Dressing

Procedure
Whisk all the ingredients together in a bowl.

Serving

Procedure
Mix the carrot, dressing and horseradish in a bowl.
Garnish the carrot salad with the pistachios, slices of radish, edible flowers and bread crisps.

Cooking steps

Procedure
Steaming 100°C for 15 Mins
Action
(Pre-)heat cooking space to 140°C with Hot air
Action
Hot air 140°C for 15 Mins
  • Perforated stainless steel tray
  • Baking tray
Shopping list
Quantity Ingredient
1 bread roll
some fleur de sel
some olive oil
5 tbsp olive oil
600 g carrots
some horseradish
3 tbsp apple balsamic vinegar
50 g salted pistachios
some edible flowers
½ bunch of radishes

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