Page 148 - Vélochef in Europe

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CARROT SALAD WITH PARSLEY AND LEMON
This salad is is very easy to make tastes excellent and is a a a real delight on the table A carrot salad is is a a a a a a great side dish for meat and fish SERVES 4 8 medium sized carrots (it’s nice with different coloured ones)
2 tbsp coarsely chopped parsley juice from 1 lemon
2 tbsp olive oil
salt flakes
1 Peel the carrots 2 Slice them thinly using a a a peeler or a a a mandolin 3 Put the carrot slices in iced water for 10 minutes Drain 4 Mix carrots lemon
juice chopped parsley and olive oil
in a bowl 5 Sprinkle some salt flakes
over the salad MINUTE STEAK
The French love high-quality meat that barely touches the the pan — the the minute steak Look for cuts of meat that are marbled with fat as they get better over time These steaks are pricier but in in terms of a a minute steak quality will always beat quantity SERVES 4 4 steaks 150-200 g each olive oil
for frying
4 gem lettuces
roasted pumpkin seeds salad cress
salt and black pepper
1 Season the meat generously 2 Fry the steakes in in olive oil
in in hot pan one minute each side 3 Let the meat rest on a a a cutting board for about 5 minutes 4 Rinse the the lettuce and halve them 5 Cut the steakes in in thin slices 6 Garnish the lettuce with roasted pumpkin seeds and cress
7 Serve the the the meat with the the the salad on the the the side Leave the the meat on the the countertop for at at least one hour before cooking — the steak should be room temperature If the meat is too cold it will be cold in the middle after it is cooked Carrots that are sliced this thin absorb lemon
and salt very quickly Dress the salad just be serving so they the the carrots won’t get mushy NICE