Salad of Baby Carrots with Espressocourt

For the salad of baby carrots with espresso court, first wash carrots and fry them in a pan with a little oil. Add coffee beans and fry a little. Then pour vegetable stock as well as freshly grated ginger and cook until al dente.

Wash the lettuce and mix it with lemon verbena, fresh chervil and basil. Fillet the orange and add the orange fillets.

For the marinade, combine Chardonnay vinegar, organic olive oil, tonka bean, some sea salt and honey. Then season the salad with the marinade to taste individually.

For the espressocourt, squeeze oranges and mix with double espresso to make 300 ml of juice.

Then melt butter in a saucepan and mix with lemon juice, lemon peel as well as sugar. Crack eggs, whisk well and pour through a fine sieve into the pot. Stir the mixture over medium heat with a whisk until it thickens to a cream and then refrigerate. It is important not to let the mixture boil and to stir firmly so that it does not burn.

Serve the cooked carrots with the salad and finish with the espresso court. Serve salad of baby carrots with espressocourt.

This recipe was provided by www.jura.com.

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