Toasted Hazelnut and Shredded Carrot Salad
Ingredients
1/2 cup peeled hazelnuts, roughly chopped
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound shredded carrots
1/2 small red onion, finely chopped
1/4 cup currants or black raisins
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls
Preparation
Place a small skillet over medium heat, add the
chopped hazelnuts and toast until golden, stirring and flipping them about for
about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl
and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil
in a slow steady stream. Add the shredded carrots, red onion, currants and
parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts
Courtesy of Rachael Ray and the
1/2 cup peeled hazelnuts, roughly chopped
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound shredded carrots
1/2 small red onion, finely chopped
1/4 cup currants or black raisins
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls
Preparation
Place a small skillet over medium heat, add the
chopped hazelnuts and toast until golden, stirring and flipping them about for
about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl
and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil
in a slow steady stream. Add the shredded carrots, red onion, currants and
parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts
Courtesy of Rachael Ray and the
Labels: carrot, hazelnut, healthy, recipe, salad, shredded, toasted
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