Carrot and leek salad
Description
Perfect for everyday meals. Unlike traditional salads, this one is not mixed; instead, sauce is added in streaks. You can garnish the salad with cheese, fresh herbs, or seeds. Serve it warm or chilled, after the vegetables have cooled down. The sauce can be made with sour cream and herbs, yogurt, or mayonnaise. Garnish as desired and serve.
Instructions
- 1
Step 1
1. Peel the carrots and cut them lengthwise into several strips. Place the carrots on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt, and put the baking sheet into a preheated oven at 180 degrees for 30 minutes.
- 2
Step 2
2. Cut the leek stalks lengthwise and place them on a separate baking sheet, drizzle with the remaining olive oil, season with salt, and bake after the carrots, covering the leeks with foil, for about 20 minutes at 180 degrees.
- 3
Step 3
3. In a blender, blend the gorgonzola, yogurt, lime juice, and mustard; season with salt and pepper to taste.
- 4
Step 4
4. Slice the onion into strips and place on a plate, then add the carrots, pour over the sauce, and garnish with pumpkin seeds and pine nuts.