Endive and Carrot Salad
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- 2 Endive (about 300 grams or approximately 10 oz)
- 2 carrots
- 3 tablespoons olive oil
- 1 tablespoon powdered sugar
- 50 grams Date (pitted)
- 2 scallions
- ½ bunch parsley
- 2 tablespoons Lime juice
- ½ teaspoon ground Cumin
- ½ teaspoon ground cilantro
- 1 teaspoon ground paprika
- ½ teaspoon Ras el hanout
Peel carrot and cut into sticks or grate.
Rinse the endives, trim, and slice.
Sauté the carrots and chicory in 1 tablespoon hot oil, dust with powdered sugar and slightly caramelize. Deglaze with 50 ml (approximately 1/4 cup) of water, add a little salt, cover, and simmer for about 5 minutes.
Cut the dates into strips.
Rinse and trim the scallions and cut into thin rings.
Coarsely chop the parsley.
Stir the lime juice with spices, remaining oil, dates, scallions and parsley. Mix with the carrots and chicory and season with salt. To serve, arrange the salad on plates.