← All recipes

🍽️ Colorful leaf salad with steamed carrots

202 kcal · 30 min · 4 servings

Ingredients

• 150 g mixed leaf salad (e.g. lettuce, arugula)
• 1 small red chili pepper
• 400 g young carrots
• 1 tbsp butter
• salt
• pepper (from the mill)
• 2 tbsp white wine vinegar
• 0.5 tsp mustard
• 1 pinch sugar
• salt
• pepper (from the mill)
• 4 tbsp seed oil
• 2 tbsp pine nuts

Instructions

1. 1. Rinse the salad leaves under running water.
2. 2. Remove any wilted or damaged leaves.
3. 3. Spin the leaves dry or pat them with a kitchen towel.
4. 4. Tear the dry leaves into bite-sized pieces.
5. 5. Peel the carrots.
6. 6. Cut the carrots lengthwise into small sticks.
7. 7. Heat butter in a pan.
8. 8. Fry the carrot sticks in the hot butter.
9. 9. Add a small splash of water to the pan.
10. 10. Place the lid on the pan.
11. 11. Steam the carrots for about 6 minutes.
12. 12. Remove the lid from the pan.
13. 13. Let the remaining liquid evaporate over high heat.
14. 14. Season the carrots with salt and pepper.
15. 15. Wash the chili pepper.
16. 16. Remove the seeds from the chili.
17. 17. Slice the chili into thin rings.
18. 18. Put vinegar, mustard, sugar, salt, and pepper into a bowl.
19. 19. Whisk the ingredients for the sauce vigorously.
20. 20. Slowly stir the oil into the sauce.
21. 21. Continue stirring until the sauce is well combined.
22. 22. Taste the sauce at the end.
23. 23. Put the pine nuts into a dry pan.
24. 24. Toast the pine nuts without additional fat.
25. 25. Remove the pan from the heat as soon as the nuts are golden brown.
26. 26. Put the leaf salad into a large bowl.
27. 27. Pour the prepared dressing over the salad.
28. 28. Toss the salad until it is evenly coated with dressing.
29. 29. Divide the salad onto the plates.
30. 30. Place the steamed carrots on the plates.
31. 31. Sprinkle the toasted pine nuts over the dish.
32. 32. Sprinkle the chili rings over the dish.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 202
• Protein: 3 g · Fett/Fat: 17 g · Carbs: 9 g