Mairübchen-Carpaccio with sugar pea salad and parsley oil

Name: Mairübchen-Carpaccio with sugar pea salad and parsley oil
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Sweet peas; 1/2 bunch Radishes; 750 g Mairübchen; 75 g small salad leaves, e.g. babyleaf mix; 1 Organic lemon; 6 Stem(s) Parsley; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Honey; 1 Msp medium hot mustard; 75 g frozen peas

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Fresh, healthy and really tasty is the combination of the tender May turnip and sugar pea salad. You must try it out!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Sweet peas
1/2 bunch Radishes
750 g Mairübchen
75 g small salad leaves, e.g. babyleaf mix
1 Organic lemon
6 Stem(s) Parsley
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Honey
1 Msp medium hot mustard
75 g frozen peas

Directions

1
Wash the mangetouts and cut them diagonally into strips. Clean and wash the radishes and cut them into six or four depending on size. Clean, peel and thinly slice or slice the sweet peas. Wash, sort and drain the salad well
2
Wash lemon hot and rub dry. Grate half of the lemon peel. Wash parsley, shake dry and chop the leaves finely. Mix about 4 tbsp. olive oil, lemon peel and chopped parsley, season with salt and pepper. If it is too thick, stir in 1 tablespoon of water. Halve the lemon and squeeze 1/2 lemon. Mix 2 tablespoons lemon juice, honey and mustard. Fold in 3 tbsp. oil, season with salt and pepper
3
Blanch peas in boiling salted water for 2-3 minutes. Drain the peas and rinse briefly in cold water. Mix vinaigrette, salad, snow peas, radishes and peas
4
Spread the Mairübchen on 4 flat plates in a fan shape. Put the salad in the middle and sprinkle with parsley oil. Serve immediately