Carrots with Belgian salad is a fresh and light side dish, perfect for accompanying meat or fish dishes. The carrots, cut into julienne, combine with the crunchiness of the Belgian endive and the sweetness of fresh pineapple. Dressed with olive oil, lemon juice, salt, and pepper for a delicious mix of flavors. Ideal for a healthy and colorful meal!
Scrape and wash the carrots
Cut them into thin slices like petals and dress with oil, lemon juice, salt, and pepper, then add diced pineapple
Leaf the Belgian endive, arrange the leaves in concentric circles, and fill them with the carrots
Italy
| Energy (kcal) | 29.99 |
| Carbohydrates (g) | 4.89 |
| of which Sugars (g) | 4.89 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.26 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.05 |
