Ingredients — what you'll need
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- 3 piece Carrot
- 10 gram Unsalted Butter
- 150 gram Cherry Tomatoes
- 200 gram Arugula
- 150 gram Mozzarella
- 250 gram Pasta
Step-by-step method
At a glance
This vibrant spring salad celebrates edible meadow flowers and brings together buttered carrots, pasta, and fresh greens with a finishing touch of delicate daisy petals. The whole dish comes together in about 25 minutes, with the main task being cooking pasta and gently sautéing shaved carrots while everything else gets tossed together while warm so the mozzarella softens beautifully.
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Cook the pasta and shave the carrots
Cook the pasta in salted water until al dente. Peel the carrots and use a peeler to shave them into thin ribbons.
Ingredients
- 250 gram Pasta
- 3 piece Carrot
2/4
Sauté in butter
Melt a knob of butter (about 1–2 tablespoons) in a saucepan and add the carrots. Simmer gently for about five to seven minutes, until the carrots are nicely softened. Remove from the heat and stir in the washed dandelion leaves.
Ingredients
- 10 gram Unsalted Butter
3/4
Combine everything
Put the cooked, drained pasta into a bowl. Add the carrots with dandelion leaves, chopped tomatoes, washed and dried rocket, and torn mozzarella. Mix while the pasta is still warm — the mozzarella will soften slightly.
Ingredients
- 150 gram Cherry Tomatoes
- 200 gram Arugula
- 150 gram Mozzarella