Baby Carrot Green Salad

Caramelized baby carrots served with carrot greens, pomegranate pearls, corn kernels and a delicious dressing This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 31 Mar 2021 in Recipes Course

New Update

Main Ingredients	Baby carrots, Fresh carrot greens
Cuisine	Fusion
Course	Salads
Prep Time	16-20 minutes
Cook time	0-5 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Baby Carrot Green Salad

10-12 Baby carrots boiled with salt
as required Fresh carrot greens
8-10 Fresh edamame boiled
1 teaspoon Castor sugar
1 tablespoon Butter
2 tablespoons Apple cider vinegar
1 teaspoon Dijon mustard
to taste Salt
to taste Black peppercorns crushed
1 tablespoon Olive oil
as required Pomegranate pearls
as required Boiled corn kernels

Method

Shell the edamame and keep them in a bowl.
Heat a non-stick pan, add baby carrots, sprinkle sugar over them and mix. Add butter and toss. Cook till the sugar caramelizes and the carrots are well coated.
Take apple cider vinegar in a large bowl, add Dijon mustard, salt, crushed black peppercorns and olive oil and blend with an electric blender.
Snip a few fresh carrot greens and spread them in the centre of a serving plate. Place caramelized baby carrots, edamame, pomegranate pearls and corn kernels over them Drizzle the dressing on top and serve immediately.

#Black peppercorns #Butter #Dijon mustard #Olive oil