Mangez Québec

Carrot-endive salad with pine nuts and honey ginger dressing

Portions
4

ingredients

Salad

  • 3 Quebec carrots
  • 1 small onion
  • 2 endives

Salad Dressing

  • 30 ml (2 tbsp.) fresh ginger
  • 20 ml (4 tsp.) honey
  • 25 ml (1 tbsp. + 2 tsp.) wine vinegar
  • 80 ml (1/3 cup) olive oil
  • 30 ml (2 tbsp.) minced fresh parsley
  • Salt and pepper

Dish Presentation

  • 50 g (approx. 1/3 cup) pine nuts

Preparation

Salad

Peel carrots and cut into julienne or as you wish. Dice onion. Chop endives. Mix carrots, onion and endives.

Salad Dressing

Peel and mince ginger. Mix with the remaining dressing ingredients, pour over vegetables and toss.

Suggested Presentation

Sprinkle with pine nuts and fresh ground pepper. For an attractive presentation, place 3 endive leaves in each of the 4 serving plates, and heap salad in the middle.
 

Auteur
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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