Italian Piccolo Salad

Name: Italian Piccolo Salad
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper to taste; 1 Tbsp roughly chopped fresh parsley; ¼ cup Parmesan shavings; ¼ tsp prepared Dijon mustard; 1 Tbsp white wine vinegar; 3 Tbsp olive oil; ¼ tsp dried origanum; ½ tsp honey; ¼ tsp crushed garlic; 1 Tbsp olive oil; 200 g rainbow baby carrots; 1 cup mixed salad leaves; 50 g spring onions, chopped; 1 Tbsp roughly chopped fresh basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

‘PICCOLO’ MEANS ‘SMALL’ OR ‘LITTLE’, WHICH APTLY DESCRIBES THE COLOURFUL BABY CARROTS THAT ARE THE STAR INGREDIENT OF THIS SALAD. THEY’RE COMPLEMENTED BY THE MIX OF COLOURFUL LEAVES AND SALTY PARMESAN. A DRESSING OF MUSTARD AND HONEY, FLAVOURED WITH CLASSIC ITALIAN ORIGANUM, ROUNDS OFF THIS LITTLE DISH WITH BIG FLAVOURS.

Ingredients

1 Tbsp olive oil
200 g rainbow baby carrots
1 cup

Europe
Italy
Mediterranean
Gluten-free
Vegetarian

Method

Heat the olive oil in a griddle pan and grill the carrots until slightly charred but not too soft. Remove and set aside to cool.
In a salad bowl, mix together the salad leaves, spring onions, basil and parsley.
Arrange the carrots over the leaves.
Blend the dressing ingredients together and pour over, making sure the salad is well coated.