Cool Carrot Salad with Curry Dip
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 20 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 kilogram (approximately 2 pounds) carrots
- Orange juice (per 8 EL)
- lemon juice (per 8 EL)
- 6 Tbsps vegetable oil
- 4 Tbsps sherry
- 1 tsp sugar
- 2 Tbsps green peppers
- 4 Tbsps Crème fraiche
- 3 Tbsps Mascarpone
- 1 bunch Chervil
- salt
- peppers
- Curry powder
Preparation steps
1.
Rinse the carrots, peel, halve lengthwise and blanch in a pot of boiling salted water until tender but not falling apart, about 5 minutes, drain. In a bowl, whisk together 6 tablespoons each lemon and orange juice, the oil, sherry, green pepper, sugar, salt and pepper. Add the carrots to the marinade and toss to coat. Cover and refrigerate overnight for the carrots to absorb flavor.
2.
Mix together the crème fraîche, mascarpone, the remaining lemon and orange juice, curry powder, salt and pepper. Rinse the parsley, pluck the leaves from the stems and scatter over the carrots. Serve the carrots with the curry dip.
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