Yellow carrot and chervil salad with nori, sesame and ice tea, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 4 yellow carrot 
  • 40 gr fresh chervil 
  • 1 sheet of nori 
  • 1 lime 
  • Loose Tea of ​​your choice, Mist Theas 
  • Black sésame seeds 
  • 1 cup of Ghoa Cress
  • Arqan argan oil 
  • Black pepper 
  • Coarse sea salt 


Ice tea: 

  • Let tea steep in 2 cups of water. 
  • Pour through a sieve. 
  • Place in the refrigerator.


  • Peel, wash and cut yellow carrot into fine slices. Then cut into threads. 
  • Mix carrot with some fresh chervil. 
  • Season with some sea sweet and black pepper. 


  • Divide the salad among the four plates. 
  • Pour some cold tea into the plates. 
  • Cut the nori into strands of about 5 cm. Place some threads on each salad. 
  • Sprinkle with some sésame seeds. 
  • Cut the cresses and also sprinkle on the salads. 
  • Finish with a few more drops of roasted argan oil flavor. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes
Techniques: raw, broth, roasting 
Plate: Wild Moon medium deep ceramic 
Recommended drink: Sparkling wine - Winery Valke Vleug, Scheldeland – Belgium 

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Frank Fol – The Vegetables Chef®


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