What is carrot salad made of?

1In a medium bowl, stir together the mayonnaise, mustard, vinegar, honey, salt, and pepper for the dressing until smooth. 2Add the carrots, apple, pecans, raisins, and parsley to the dressing mixture; toss together to coat. Serve immediately, or refrigerate for up to 1 day.

How to make Gordon Ramsay carrots?

Cooking instructions Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

What is carrots and celery called?

French Mirepoix The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size.

What are the main ingredients in carrots?

Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat . Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.

Is a raw carrot salad good for you?

Raw carrots, being fibrous, naturally promotes bowel regularity which positively affects digestion and elimination as well! Optimal liver and thyroid function Since the raw carrot salad assists in eliminating excess estrogens and endotoxins, this also reduces the heavy load the liver carries.

When should I eat a raw carrot salad?

Raw Carrot Salad For Hormones By supporting the thyroid and liver while removing excess endotoxins and estrogen, consuming raw carrot salad daily can help with reducing problems like PMS, period pain, headaches, fatigue, acne, and breast tenderness.

When should I eat carrot salad?

Introducing the “Carrot Salad” Dr. Peat found that estrogen levels can be reduced by consuming a simple carrot salad once or twice per day, ideally with breakfast and/or lunch . The carrot salad doesn't just detoxify estrogen, it also removes endotoxin from bad bugs and is antifungal.

Moroccan Carrot Salad | Vegetables Recipes | Jamie Oliver Recipes (2024)

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Roast carrot & avocado salad with orange & lemon dressing

Moroccan style with crunchy croutons

Vegetarianv

Moroccan style with crunchy croutons

Nutrition per serving

Calories 433 22%
Fat 33g 47%
Saturates 6g 30%
Sugars 14.1g 16%
Salt 1.41g 24%
Protein 9.5g 19%
Carbs 25.9g 10%
Fibre 7.8g -

Of an adult's reference intake

recipe adapted from

Jamie at Home

By Jamie Oliver

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Ingredients

500 g medium differently coloured carrots , with their leafy tops
2 level teaspoons whole cumin seeds
1-2 small dried chillies
2 cloves garlic , peeled
4 sprigs fresh thyme , leaves picked
extra virgin olive oil
red or white wine vinegar
1 orange , halved
1 lemon , halved
3 ripe avocados
red wine vinegar
4 x 1 cm thick slices ciabatta or other good-quality bread
2 handfuls mixed winter salad leaves (like Treviso, rocket, radicchio or cavolo nero tops) , washed and spun dry
2 punnets cress
150 ml fat-free natural yoghurt
4 tablespoons mixed seeds , toasted

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie at Home

By Jamie Oliver

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Method

If you’re going to use cooked carrots in a salad you’ve got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados – and because they have the same texture in your mouth, I thought I’d add the chargrilled flavour and crunch of toasted ciabatta to round things off. With spices, seeds, yoghurt and a delicious citrus dressing, you’ve got a winner.
Preheat the oven to 180°C/350°F/gas 4. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting tray. You should flavour them while they’re steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavours. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the tray, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
While the carrots are roasting, halve and peel your avocados, discarding the stones, then cut them into wedges lengthways and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or griddle your ciabatta slices.
Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of yoghurt, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

Please enable targetting cookies to show this banner

Jamie at Home

By Jamie Oliver

BUY THE BOOK

Moroccan Carrot Salad | Vegetables Recipes | Jamie Oliver Recipes (2024)

Roast carrot & avocado salad with orange & lemon dressing

Nutrition per serving

Of an adult's reference intake

Jamie at Home

Ingredients

Jamie at Home

Method

Jamie at Home

FAQs

Moroccan Carrot Salad | Vegetables Recipes | Jamie Oliver Recipes? ›