Trim the top of the chicory three centimeters, remove the stem, cut the rest into five-mm-thick slices. Remove the skin from the carrot and cut with a peeler into narrow slices at the beginning, then diagonally into strips. Roughly chop the arugula.
Heat a large frying pan, caramelize powdered sugar briefly in it, add butter and sauté the chopped chicory in it. Add the carrot strips, stir a few times, add the rocket leaves and season with salt and freshly ground pepper. Then arrange on slices of bread with the salami.
Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!
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