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3 bags of kale ripped from stalks, blanched for 30 seconds and refreshed in ice water
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6kg peeled carrots
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50g chives thinly sliced
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200g garlic cloves sliced on mandolin
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dressing:1ltr olive oil, 400ml W.W vinegar, 100g Demerara sugar, 30g Rosemary (Picked). Blend together & set aside
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Cut Carrots on an angle 1cm thick
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Blanch carrots in steam oven or large pan boiling salted water so still crunchy
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Combine Garlic & dressing
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ADD Hot carrots to dressing & Mix together
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Once cool ADD chives & Kale
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tub & label with correct allergen label. ALLERGEN ADVICE :- sulphur dioxide
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Store & use within 4 days
