Bright Summer Salad with Marinated Carrot and Frozen Tomato
A crisp salad with marinated carrot, cucumber, radish, celery root, bell pepper and frozen tomato.
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Inventory: Blender, Mixer
513
Servings: 3 (1 serving ≈ 212 gram)
Digestion time: 3 hour
Place the tomato in the freezer for at least one hour. Slice the carrot into thin ribbons, mix with soy sauce, clove, cardamom and half of the oil, and rest for 15–20 minutes.
Slice the cucumber, celery root, radishes and pepper, and tear the greens. Combine everything with the carrot, add basil, vinegar, the remaining oil, salt and pepper, then grate the frozen tomato over the salad.
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