Iceberg lettuce with carrot dressing

Name: Iceberg lettuce with carrot dressing
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 g carrots; 2 ½ tbsp olive oil; ½ tsp salt; 10 g ginger; 2 dl water; 2 tbsp lime juice; 2 tsp miso paste; 1 tsp mustard; a little white pepper; 1 iceberg lettuce; 100 g pitted dates

Ingredients

4 people

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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

Carrots

200 g carrots, halved lengthwise

½ tbsp olive oil

¼ tsp salt

Dressing

10 g ginger, peeled, chopped

2 dl water

2 tbsp lime juice

2 tbsp olive oil

2 tsp miso paste

1 tsp mustard

¼ tsp salt

a little white pepper

Salad

1 iceberg lettuce, cut into thin slices

100 g pitted dates, cut in half or into quarters

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How it's done

Carrots

Brush the carrots with oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the carrots over/on a medium heat (approx. 200 °C) for approx. 15 mins. all over until soft. Remove the carrots from the grill, allow to cool.

Dressing

Place the ginger in a blender along with all the other ingredients up to and including the pepper. Chop the carrots, add, puree.

Salad

Place the lettuce and dates in a bowl, add the dressing, mix.

How-tos

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«Iceberg lettuce with carrot dressing»

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4 people

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