Crispy Carrot and Chestnut Salad

Serves 2

About this recipe

A simple warm salad that has similarities to a panzanella but with more autumnal ingredients. Massaging the kale (I know it sounds pretentious)  will bring out the sweetness of this nutrient dense green which is packed with vitamins K, C and betacarotene .

You can also try making the crispy skins with parsnip or butternut squash peels. I’ve used white radicchio (slightly less bitter than red) but try rocket, watercress or even finely chopped spinach.

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  • 100g Cooked chestnuts, halved
  • 1 Carrot, speedy peeled
  • 2 Slices of bread, broken into rough 3cm pieces
  • 1-2 tbsp Olive oil
  • 80g Kale, shredded and squeezed (massaged until soft and sweeter to taste)
  • 100g White radicchio/ salad leaves of your choice e.g. watercress/rocket, finely sliced
  • 10g Capers (from a jar)

Preheat the oven to 200C

Place the carrots, chestnuts and bread pieces on a baking tray and drizzle with olive oil and seasoning baking for 15 minutes until crispy

Place the finely chopped salad leaves in a bowl, top with the  chestnuts, carrots and crispy bread

Top with capers and drizzle with olive oil

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Dinner, Lunch, Salad, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

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