Daisy Salad with Buttered Carrots
· 4 servings
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.
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.
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.
Serving
Finally, scatter over the daisy flowers. Toss gently and serve. The salad is delicious either warm or cold.