Ingredients
Dressing-
1 tbsp juice of lemon
75 ml white balsamic vinegar
150 ml olive oil
1 tsp horseradish
1 tsp grainy mustard
Pinch of salt 1/4 tsp pepper
Combine all ingredients and slowly stream into the oil while whisking.
Carrot Salad
500 g carrots
1/2 tsp kosher salt
1 tbsp olive oil
250 ml avocado, sliced
2 green onions
12 sprigs coriander (cilantro)
50 ml celery hearts
Chicken Breast
450 gr chicken breast
2 tsp grainy mustard
1 tbsp olive oil
1/4 tsp salt
Pepper to taste
Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.
Preparation
Toss carrots in olive oil and salt and roast at 375F until tender (should still have a “bite” to them). Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts. Drizzle on additional dressing as garnish.
