French Kissed Carrot & Cannellini Salad
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Prep: 15 mins
Cook: nil
Despite their Italian roots, these cannellini beans are decidedly Gallic when teamed up with tarragon, Dijon and garlic.
This recipe is a:
See this week's box.
363 kcal
(per portion)
Ingredients you'll need
  • 200g carrots
  • A 400g tin of cannellini beans
  • A handful of tarragon, leaves only
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 100g alfalfa sprouts
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and finely chop the garlic. Drain the beans. Stir the garlic through. Season well with salt and pepper. Add 1 tbsp olive oil and toss to coat.

  • 2.

    Peel your carrots, then turn into ribbons using a veg peeler. Gently mix the carrots and your alfalfa sprouts in with the beans.

  • 3.

    Strip the tarragon leaves from the stalks. Add the leaves to the salad.

  • 4.

    Whisk 1 tbsp mustard with 2 tbsp olive oil and 1 tbsp water till well mixed. Taste. Trickle in a little more water if needed to soften the flavour and texture. Drizzle over your salad and serve straight away.

  • 5.

    Next level carrots^ Take this salad to the next level by roasting your carrot ribbons before adding them to the salad. Preheat your oven to 200ºC/Fan 180ºC/Gas 6. Set a baking tray on the top shelf to heat up. Toss the ribbons with a little oil and seasoning. Arrange in a single layer. Roast for 5-10 mins till a little crisp around the edges.