Rhubarb and carrot salad

Rhubarb and carrot salad

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 162 kcal
, Fat: 11 g
, Carbohydrate: 7 g
, Protein: 4 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pine nuts

30 g pine nuts

Dressing

1 ½ tbsp honey mustard
3 tbsp red wine vinegar
2 tbsp olive oil
½ tsp salt
a little pepper

Salad

300 g rhubarb, finely sliced lengthwise
200 g red chicory, cut into thin slices
200 g carrots, peeled into long, thin strips using a peeler
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How it's done

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Pine nuts

Toast the pine nuts in a non-stick frying pan without any oil, set aside.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Arrange the rhubarb, chicory and carrots on a platter. Drizzle with the dressing, sprinkle with the pine nuts.

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