#carrotsalad

20250629 #breakfastdiary 1436, 24°C/cloudy, 20 min/exercise (M) Fragrant carrot greens wilt so fast after harvest that they're hard to find in the city. I went to Marché @marche_friends and picked up a few carrots that had just been harvested, still leafy and fresh. #carrotsalad, about 200kcal, using both the greens and the roots.

5-6 carrots with greens attached, 1/2 cup peas, salt, pepper, olive oil, (dressing) 2T olive oil, 1T white wine vinegar, 1t whole grain mustard * The stems are tougher than they look. Use only the leaves and roots in the salad.

1. Rinse the carrot greens under running water and cut into bite-sized pieces. 2. Blanch the peas in boiling water with a little salt. 3. Heat oil in a pan, drizzle olive oil, and sauté the carrots. Season with salt and pepper. 4. Pile the greens on a plate, top with the carrots from step 3, add the peas, and finish with the dressing.