Honeyed carrot salad

Recipe uploaded by

Gordon Ramsay

1 rating

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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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

Preperation 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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