CARROT AND HORSERADISH MUSTARD SALAD
Portions : 4 - Preparation : 10 minutes - Cooking : 5 minutes
Ingredients
- 2 cups frozen edamame beans
- 2 Québec chicken breasts, sliced
- 30 ml (2 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 garlic clove, minced
- 1 lemon, juice
- 30 ml (2 tbsp.) horseradish mustard
- 45 ml (3 tbsp.) white wine vinegar
- 15 ml (1 tbsp.) maple syrup
- 75 ml (5 tbsp) olive oil (for dressing)
- 125 ml (5 cups) grated carrots
- 125 ml (1/2 cup) dried cranberries
- salt and freshly ground pepper to taste
Preparation
- In a saucepan of boiling, salted water, blanch the edamame beans for 4 minutes. Then cool in a bowl of iced water.
- Meanwhile, in a hot frying pan, cook the chicken breast slices, coated with Mycryo butter, or in the fat of your choice, for 2 minutes on each side. Season and set aside to cool.
- In a large bowl, combine garlic, lemon juice, horseradish mustard, vinegar, maple syrup, olive oil, salt and pepper. Add the carrots and cranberries and toss to combine. Check the seasoning, then add the beans and chicken slices.
