Mangez Québec

Carrot-endive salad with pine nuts and honey ginger dressing




  • 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



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.

Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

Would you like to receive our newsletter ?

Get the most recent news about your produce growers, the latest scoop on upcoming events, and fresh information about Quebec fruit and vegetables. In french only.