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Categories:
dressing lemon white balsamic vinegar olive oil horseradish grainy mustard salt combine carrot kosher salt olive oil avocado green onions Coriander celery chicken chicken breast grainy mustard olive oil salt pepper Whisk mustard
Viewed: 24 - Published at: 4 years agoIngredients
- Dressing-
- 1 tbsp juice of lemon
- 75 ml white balsamic vinegar
- 150 ml olive oil
- 1 tsp horseradish
- 1 tsp grainy mustard
- Pinch of salt 1/4 tsp pepper
- Combine all ingredients and slowly stream into the oil while whisking.
- Carrot Salad
- 500 g carrots
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 250 ml avocado, sliced
- 2 green onions
- 12 sprigs coriander (cilantro)
- 50 ml celery hearts
- Chicken Breast
- 450 gr chicken breast
- 2 tsp grainy mustard
- 1 tbsp olive oil
- 1/4 tsp salt
- Pepper to taste
- Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.
Method
- Toss carrots in olive oil and salt and roast at 375F until tender (should still have a "bite" to them). Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts. Drizzle on additional dressing as garnish.
