I got this recipe on my holiday in Portugal after eating my fair share I couldn't resist but to bring it back with me. Crunchy carrots in a vinegary rosemary dressing loaded with garlic and super fresh just blanched kale, it will make 2x 4ltr tubs.
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3 bags of kale ripped from stalks, blanched for 30 seconds and refreshed in ice water
6kg peeled carrots
50g chives thinly sliced
200g garlic cloves sliced on mandolin
dressing:1ltr olive oil, 400ml W.W vinegar, 100g Demerara sugar, 30g Rosemary (Picked). Blend together & set aside
Cut Carrots on an angle 1cm thick
Blanch carrots in steam oven or large pan boiling salted water so still crunchy
Combine Garlic & dressing
ADD Hot carrots to dressing & Mix together
Once cool ADD chives & Kale
tub & label with correct allergen label. ALLERGEN ADVICE :- sulphur dioxide
Store & use within 4 days
Gareth Rixon
Portuguese carrot salad
I got this recipe on my holiday in Portugal after eating my fair share I couldn't resist but to bring it back with me. Crunchy carrots in a vinegary rosemary dressing loaded with garlic and super fresh just blanched kale, it will make 2x 4ltr tubs.
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