Honeyed carrot salad

Recipe uploaded by

Gordon Ramsay

3 ratings

Recipe by Gordon Ramsay

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1. Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.

Per serving

131 kcalories, protein 2g, carbohydrate 9g, fat 10 g, saturated fat 1g, fibre 2g, salt 0.04 g

Latest comments and suggestions

• Kathryn

  26 December 2007

  Kathryn rated and commented on this recipe

  

  I made this to accompany Gordon Ramsay's baked gammon recipe. I was a little dubious about using the carrots but their sweetness along with the dressing was lovely and they still had some bite to them. I added some fresh tarragon to the dressing and used an assortment of salad leaves instead of the rocket.

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• TheEdda

  26 December 2008

  TheEdda rated and commented on this recipe

  

  Be sure to get the dressing right and this recipe will make itself. The pine nuts are an indispensable addition.

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• lurvlyloz

  18 May 2009

  lurvlyloz rated and commented on this recipe

  

  Used a bag of mixed spring Salad. very nice & as already commented the sauce makes the dish.

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Ingredients

• 500g medium carrots , thinly sliced
• 2 tbsp clear honey
• juice 1 lemon
• 4 tbsp olive oil
• 1 head chicory , leaves roughly torn
• 100g bag rocket
• 50g pine nuts , toasted

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 12 mins

Cook 5 mins

Vegetarian

Ingredients

• 500g medium carrots , thinly sliced
• 2 tbsp clear honey
• juice 1 lemon
• 4 tbsp olive oil
• 1 head chicory , leaves roughly torn
• 100g bag rocket
• 50g pine nuts , toasted

Per serving

131 kcalories, protein 2g, carbohydrate 9g, fat 10 g, saturated fat 1g, fibre 2g, salt 0.04 g

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