Carrot – Orange Salad with Ginger Vinaigrette and Smoked Duck Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 carrot (s), boy
- 3 orange (s)
- 0.5 ½ onion (s), red
- 60 g iner, fresh
- 6 tablespoon olive oil
- Lime juice from 3 limes
- 2 tablespoon maple syrup
- sea-salt
- Black pepper from the mill
- 300 g duck breast, smoked
- 2 stalks mint
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut them diagonally into very thin slices. Peel the oranges (the white skin must be completely cut away) and fillet them. Peel the onions, cut in half and cut into very thin rings. Put everything together in a bowl.
- Peel the ginger, grate it finely and stir it into a vinaigrette with the olive oil, lime juice, maple syrup, salt and pepper. Pour the vinaigrette over the salad, mix and let the salad steep for 15 minutes. Cut the mint leaves into strips and add them at the end.
- Cut the duck breast into thin slices and serve with the salad on serving plates.
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