Carrot-Top and Spinach Wilted Salad
A really delicious salad every one loved. The pomegranate syrup is not sweet and the fermented maple syrup is sweet. The beet crisp are infused in baslamic vinegar. So many flavors at once in harmony.
Carrot-Top and Spinach Wilted Salad
A really delicious salad every one loved. The pomegranate syrup is not sweet and the fermented maple syrup is sweet. The beet crisp are infused in baslamic vinegar. So many flavors at once in harmony.
Open in Cookpad AppSteps
- 1
Let the spinach defrost. Wash cut and trim the carrot tops. Discard the big stems. Chop the rasher of bacon and start rendering. Oh you ask what is a rasher of bacon. It is 3 or 4 thin slices of bacon. Cook but not crispy.
- 2
Add the spinach liquids and all, I use the boxed frozen spinach. Deglaze the pan with the spinach. Cook spinach till tender. Add the carrot tops pomegranate syrup, fermented maple syrup, and salt. Just let wilt. Let liquids merge well.
- 3
Move to a cold stainless-steel bowl. Add crispy beet topping. Cover and let the residual heat finish the carrot tops.
- 4
Serve at room temperature. I hope you enjoy!!
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