Baby Carrot Green Salad | Grow To Eat | Chef Shalaka | Sanjeev Kapoor Khazana

A simple and delicious salad for a healthy lunch or dinner.

BABY CARROT GREENS SALAD

Ingredients

10-12 baby carrots, blanched in salt water
¼ cup carrot greens
8-10 edamame
1 teaspoon castor sugar
1 teaspoon butter
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt to taste
Crushed black peppercorns to taste
1 tablespoon olive oil
Pomegranate pearls as required
Boiled corn kernels as required

Method

1. Peel the edamame, reserving the peas.
2. Heat a non-stick pan. Add baby carrots and castor sugar and toss to mix. Add butter and mix well. Remove from heat and set aside.
3. To prepare dressing, blend together apple cider vinegar, mustard, salt, crushed peppercorns and olive oil with an electric blender.
4. Put some carrot greens on the centre of a serving plate. Place caramelized baby carrots, edamame, and pomegranate pearls and corns kernels over the carrot greens. Put some prepared dressing over.
5. Serve.

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Cuisine - Fusion

Course - Salad

Dish - Salad