Carrot Salad with Walnuts and Raisins from Dorie Greenspan
Serves 6 – 8 as part of a buffet
Dressing
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/4 cup cider vinegar
1/2 cup canola oil
1/4 tsp. kosher salt, more to taste
1/4 tsp. ground black pepper, more to taste
Salad
1 lb. carrots, peeled and cut into very thin strips
2/3 cup toasted, chopped walnuts
2/3 cup golden raisins
finely chopped parsley or chives (optional garnish)
Add the dressing ingredients to a small bowl and whisk until smooth. Set aside.
Add carrots, walnuts and raisins to a medium serving bowl. Toss with dressing. Garnish with parsley or chives, if using.
NOTES:I didn't have raisins, so I used dried cherries.
Still, I loved it. Thanks Akiko!
2 comments:
Carrots are such versatile veggies. I make something along the lines of a grated carrot (raw) flavored with lemon juice, sugar (or honey) and spices. It goes great in pita bread with falafel, salad greens, mint and yogurt!
That sounds great Rowena :)
Take care.
Kat
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