Carrot and crouton salad
Description
The salad is quick and easy to prepare. Everyone knows the recipes for common salads, but it's very difficult to find an original one that's also simple and easy to make. For the dressing, I use homemade "Pesto" sauce. I also make the croutons myself, using olive oil and garlic. The salad is ready to serve.
Instructions
- 1
Step 1
1. Wash the green peas, then dry them thoroughly. Separate each pod.
- 2
Step 2
2. Wash the carrot and "baby" carrots, as well as all the greens. Slice the regular carrot into thin strips using a vegetable slicer.
- 3
Step 3
3. For the sauce: I put arugula, basil, toasted pine nuts, olive oil (reserving 2 tablespoons for the croutons), red pepper flakes, salt, and Parmesan into a blender. Blend until smooth.
- 4
Step 4
4. Tear the bread into small pieces by hand. Bake the croutons in a preheated oven at 170 degrees for 15 minutes, brushing them with olive oil and garlic. Place all the vegetables, croutons, and herbs into a bowl, pour over the dressing, and mix well. Sprinkle with "Feta" cheese and serve.