Winter salad: carrot, red cabbage, avocado, chickpeas

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Salade d'hiver : carotte, chou rouge, avocat, pois chiche
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegan Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 2 large sand carrots
  • ½ red cabbage
  • 1 spring onion
  • 1 lawyer
  • 150 g mixed salad leaves
  • 200 g tinned cooked chickpeas
  • 3 c. à soupe olive oil
  • 1 c. à soupe of sherry vinegar
  • 1 c. à soupe sesame seeds
  • Salt, pepper

Tip

Choose an olive oil from Aix-en-Provence – PDO matured olives (matured flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. But also: PDO olive oil from the Vallée des Baux-de-Provence – ripened olives, PDO olive oil from Provence – ripened olives, and French olive oils with a ‘ripened flavour’.

Instructions

  • Wash the carrots and grate them using the coarse grater.
  • Wash the red cabbage and slice it thinly using a mandoline.
  • Finely chop the onion, including the stalk.

  • Mix together the salt, pepper, vinegar, olive oil from Aix-en-Provence – PDO matured olives – and the finely chopped onion.

  • Peel and stone the avocado, then dice it. If you want to prepare the salad in advance, remember to drizzle a little lemon juice over the avocado to stop it going brown.

  • Rinse and then spin-dry the mixed salad leaves.
  • Place the carrots, red cabbage, mixed salad leaves, diced avocado and chickpeas in a salad bowl. Add the dressing and toss gently. Sprinkle with sesame seeds. Serve chilled.

Tip

Choose an olive oil from Aix-en-Provence – PDO matured olives (matured flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. But also: PDO olive oil from the Vallée des Baux-de-Provence – ripened olives, PDO olive oil from Provence – ripened olives, and French olive oils with a ‘ripened flavour’.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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