Mangetout and carrot salad
Blanched vegetables in a mustard vinaigrette.
Active time20 min
Cooking5 min
Total25 minResting : 5 min
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Ingredients
- 300 g carrots
- 35 ml olive oil
- 20 g Dijon mustard
- 300 g mangetout
- 20 ml cider vinegar
Preparation
Wash and trim the mangetout. Peel the carrots and cut them into thin sticks.
300 g carrots300 g mangetout- knife
Cook the carrots in boiling water for 2 minutes, add the mangetout and cook for a further 3 minutes. Drain, rinse under cold water and leave to drain for 5 minutes.
- saucepan
- colander
Whisk the mustard, vinegar and oil in a salad bowl. Add the well-drained vegetables, mix and serve.
35 ml olive oil20 g Dijon mustard20 ml cider vinegar- salad bowl
- whisk
Allergens
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration