The sweet-savory combination in salads is a super classic in my family. This makes the taste of this almost-tasteless, leafy vegetable very particular, and the colors of the dish are captivating.
I tried this combination for the first time, which seems like a gamble, on one of my many trips to India.
It’s worth trying, because the taste will surprise you.
Salad with Carrots and Dates
- Preparation time: 10 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 1 head of lettuce
- 200 g of carrots
- 8 small dates
- Extra virgin olive oil to taste
- 2 tablespoons lemon juice
- ½ tablespoon of honey
- Salt and pepper to taste
- Instructions
- Wash the carrots and lettuce well. Soak them in ice water.
- Cut the carrots with a mandolin. Chiffonade the lettuce.
- Remove the seeds from the dates, and cut them into small pieces.
- Place the lemon juice, honey, and oil in a bowl. Season with salt and pepper. Mix the seasoning well with an immersion blender.
- Place the salad, carrots, and dates on a serving plate, and season them just before serving.
