Carrot Loaf with Lamb's Lettuce and Orange SaladTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:190.2 kcal
Proteins:7.5 g
Fats:15.1 g
Carbohydrate:12.9 g
Fibers:1.7 g
Sugar:3.9 g
Cholesterol:50.4 mg
Sodium:184.7 mg
Calcium:148.4 mg
Energy:507 kcal
Proteins:19.9 g
Fats:40.3 g
Carbohydrate:34.5 g
Fibers:4.5 g
Sugar:10.3 g
Cholesterol:134.3 mg
Sodium:492.2 mg
Calcium:395.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
100
g
flour
100
g
grated carrot
1/2
package of baking powder
2
whole eggs
100
g
grated parmigiano reggiano (parmesan)
65
ml
vegetable oil
100
ml
orange juice
30
g
walnuts
salt and pepper
*Salad
1
small basket of mache (lamb's lettuce)
25
g
walnut halves
45
ml
olive oil
salt and pepper
METHOD
Carrot loaf
- Preheat the oven to 180° C (350° F)
- In a salad bowl, combine the flour and baking powder. Mix in the whole eggs, oil and orange juice (you can do this in a food processor). Season with salt and pepper.
- Add the cheese, cooked carrots and nuts; correct the seasoning.
Oil and flour the loaf pans and fill 3/4 full. - Brush the tops of the loaves with a little milk to help them brown.
- Bake for 25 minutes until a knife tip inserted into the center comes out clean. Turn out of the pans and let cook to lukewarm.
Salad
- Peel the oranges, removing all the pith and membranes to obtain suprêmes (skinless segments). Do this over a bowl to collect all the juice.
- Make the vinaigrette by combining the orange juice, olive oil, salt and pepper.
- Wash, pick over and dry the lamb's lettuce. Combine the salad, orange suprêmes and vinaigrette.
- Serve with the warm or cold mini carrot loaves.
..........
Collaboration: Canetti Conseil. Photo : Julie Mechali. Styling: Isabelle Guerre. Shopping Guy Degrenne.
WINE SUGGESTIONS
Merlot
Chardonnay
Riesling
