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.

Salad: 

• 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. 

Finish: 

• 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