I met Marlène years ago in London, we built a friendship between one niçoise and a lilloise who felt in love with London. For the last three years Marlène was living in San Francisco, so a nice way to stay in touch is by tasting her recipe. And I love grated carrot further more with boiled eggs. Here is a fresh recipe ideal for this season.
- 4 carrots
- Fresh goat cheese
- 1 lemon
- 1 orange
- Sesam and poppy seeds
- Olive oil
- Salt and pepper
- Grate the carrots.
- Make balls with the fresh goat cheese and roll them in the sesame and poppy seeds. Put them in the salad, add some lemon juice.
- Use the orange juice, olive oil, salt and pepper to create the dressing.
- Paire this salad with a glass of Rosé d’Anjou, this off dry and colour full rosé needs the orange sugar to express is freshness.
- Bon appétit!
You can find the original recipe here