AI-generated imageOrange-carrot salad with mustard dressing
Grated carrot and orange segments in a mustard-lemon dressing. Serves two; 12 minutes prep and 1 minute to toss (no heat), about 13 minutes total. Use a grater and mixing bowl.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse the carrot and orange under running water. Peel and coarsely grate the carrot; remove the orange peel and white pith and cut the flesh into bite-size pieces (about 10 minutes).
- 02
In a bowl, whisk 10 g Dijon mustard, 15 ml lemon juice, 15 ml olive oil, 4 g sugar and 1 g salt for about 30 seconds.
- 03
Add carrot and orange, toss gently for about 1 minute without crushing the fruit, and serve immediately. The salad releases moisture if it stands.
Before you cook
Wash fresh produce under running water and use a clean grater. Mustard may trigger allergies; inspect each prepared mustard label for additional ingredients such as wheat or egg. Serve promptly or refrigerate at 4°C/40°F or below, and do not leave unrefrigerated for over 2 hours.
Allergens: mustard
Image & source credits
AI-generated image.
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