Carrot and lamb’s lettuce salad marinated with balsamic glaze, a light, easy, and quick side dish without cooking, perfect to accompany meat-based main courses.
Easy to prepare, the characteristic of this dish is the cut of the carrots made possible thanks to the peeler.
In this way, the carrots, with their thin and wide cut, thanks to the marinade will become tender and very flavorful.
To achieve a good tasty dish, my advice is to let it rest for about an hour to blend all the flavors.
Carrots will soon be the star of a collection, but in the meantime, below, I leave you my favorite recipes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz carrots (weight without peel)
- 0.7 oz lamb's lettuce
- 4 piccadilly tomatoes
- 2 tsps dried onions (like those for sushi)
- to taste fine salt
- to taste sesame seeds
- 1 tsp balsamic glaze
Tools
- 1 Peeler
- 1 Bowl
- 1 Teaspoon
- 1 Knife
- 1 Chopping board
Steps
To make the Carrot and Lamb’s Lettuce Salad, first wash and dry the lamb’s lettuce by patting it with paper towels.
Place it in a bowl.
Remove the ends from the carrots, peel them, and, with the help of the peeler, create wide and long strips.
Add them to the lamb’s lettuce and add the salt, crispy onion, some chopped tomatoes, extra virgin olive oil, and sesame seeds.
Finish the dressing with the balsamic glaze.
Mix well, let it rest in the fridge for at least an hour, and serve.
