Rhubarb and carrot salad

Name: Rhubarb and carrot salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 30 g pine nuts; 300 g rhubarb; 200 g red chicory; 200 g carrots; 1 ½ tbsp honey mustard; 3 tbsp red wine vinegar; 2 tbsp olive oil; ½ tsp salt; a little pepper

salad starter Spring

Total: 20 min. | Active: 20 min.

vegetarian, lactose-free, gluten-free

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Ingredients

for 4 person

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

How it's done

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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