Carrot Salad

by

When most people think about carrot salad, mayonnaise and raisins come to mind. As well as maybe something your Grandma would make. I never really enjoyed this traditional version, and wanted to give an old classic recipe a face lift. This SCD version resembles more of a French version of carrot salad with the vinaigrette, but still pays homage to the one we all know. By adding golden raisins and olive oil we keep the same flavors, while making a more sophisticated version. The apples add a tart and juicy crunch, balancing out the sweetness of the golden raisins. Finally, the vinaigrette ties it all together. Zesty lemon, bright champagne vinegar, and sweet honey bring a balance to the salad. Adding parsley brings an herbaceous freshness throughout that really compliments all the other flavors. I love this easy side dish for dinner parties and holidays alike.    

Carrot Salad

Serves 4
Prep: 15 min                                                                                                                                                           
Mixing : 1 min                                                                                                                                                                                                           Total: 16 min
Beginner

Ingredients:

 

For Salad:  

10 oz. Shredded carrots

3 Granny smith apples, cut into thin strips (see below) 

½ Cup golden raisins, preferably organic

¼ tsp. cinnamon 

 

For Vinaigrette:  

4 Tbsp. Olive oil

3 Tbsp. Lemon juice (1-2 lemons depending on size) 

3 Tbsp. Champagne vinegar 

3 Tbsp. honey

3 Tbsp. parsley, finely chopped  

Salt, TT 

Black pepper, TT

      Method Of Prep:

  1. Gather and prep all ingredients.
  2. Cut the apples into matchbox size strips to ensure everything is about the same size. Cut the apples into quarters, and cut out the core at an angle. Now lying flat, cut the apple into slices. Next, place apple slices on their side and cut vertically to make matchbox size sticks.
  3. Store apples in a bowl of water with a splash of lemon juice to prevent browning while preparing the other ingredients for the vinaigrette.
  4. In a large bowl combine the carrots, golden raisins, and cinnamon set aside.
  5. In a medium bowl, combine all ingredients for vinaigrette and whisk together briskly.
  6. Drain apple slices and add to carrots and raisins.
  7. Wisk a second time, to distribute oil evenly, then pour vinaigrette over top of carrot mixture and toss the salad with tongs or salad utensils.
  8. Taste and adjust seasonings if needed.
  9. Serve immediately and enjoy! This will keep in the refrigerator in an airtight container for up to two days.

                                    

Nutrition Facts: 
Calories- 270
Carbs- 44.5 g
Fat- 10.2 g
Protein- 1.9 g