Portuguese Carrot Salad with Kale and Rosemary
by Gareth Rixon, from the Community
A simple, vibrant Portuguese carrot salad featuring crunchy blanched carrots tossed warm into a rosemary and vinegar olive oil dressing with sliced garlic, then finished with fresh kale and chives. The page outlines clear quantities, blanching times, and mixing steps, plus notes on correct allergen labeling for sulphur dioxide and safe storage for up to four days. Ideal for food service prep or home cooking, this recipe emphasizes freshness, texture, and an herby, tangy flavor profile.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.