Daisy Salad with Buttered Carrots

Step-by-step method

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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.

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  2. 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.

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  3. 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.

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Daisy Salad with Buttered Carrots

bohynekuchyne
Active time total 18 min
Prep — Cook 18 min
6 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

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What's in it?

297 kcal

Calories

44 g

Carbohydrates

11 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

In spring, meadows burst with edible beauty. It starts with wild garlic and nettles, then daisies, violets, dandelions follow… all growing freely in the meadow or forest. Most of these plants are packed with healing properties as well as great flavour. Today, let's try dandelion leaves and daisies.

Vegetarian Salad

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