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Carrots, Chicories and Asparagus Warm Salad

Carrots chicories asparagus warm salad
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 15 min Total Time: 30 mins
Servings 4
Best Season Winter
Description

This is a delicious salad recipe that is perfect for this time of year. It's loaded with vitamins and nutrients to keep you healthy during the winter months. The warm dressing makes it the perfect dish to serve at your holiday party or get-together. It will be sure to please everyone!

Ingredients
  • 2 tablespoons butter
  • 1 big salad (red) onion
  • 4 big carrots, quartered lengthwise (Of course, it’s best if you use baby carrots – in this case, you need around 12-15 carrots.)
  • 2 small chicories, quartered lengthwise
  • a small brunch of asparagus, trimmed
  • 1 tablespoon fresh thyme
  • Juice of ½ lemon
  • 1 tablespoon fresh chopped parsley
  • pinch of salt
  • (Optional: some French beans, trimmed)
Instructions
  1. First slice the onions (not very thinly), place them in a small bowl, pour the lemon juice over it. Leave it to marinate until you’re preparing the other vegetables – this way they will lose some of their bites.

  2. In a large heavy frying pan with a lid on, melt the butter over medium heat. Place drained and pat-dried chicories and carrots in a single layer, toss to coat and cook for about a minute or two in butter. Add asparagus, toss again and let it cook for a minute.


  3. Pour over some hot water, around ½ cup (just to cover the vegetables partially), place lid on the pan, and bring to a boil. Simmer for 4-5 minutes, until the vegetables begin to soften, shaking the pan occasionally. Add some more liquid, if needed (it will depend on how soft you like your vegetables to be). We think a slight crunch is better, and if you do so too, be careful not to overcook them.

  4. Take the vegetables out and place them in a salad bowl. Add the lightly softened onions, together with the juices. Reduce the remaining buttery liquid in the pan for a minute or so. Pour it over the vegetables, sprinkling some salt and the chopped thyme, and gently toss.

  5. Serve warm, sprinkled with the chopped fresh parsley.