You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.
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Combine the grated carrots, walnuts, and currants in a medium serving bowl.
In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.
Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.
Followed recipe exactly and turned out very well. Was not too sweet at all and fail to see how adding more honey (see previous) review would cut down on sweetness. This is a nice fresh salad and something different as far as carrots go. Definitely will make again.
Very sweet. Next time I'll try with less orange juice and maybe more honey. I used hazlenut oil instead of walnut. Comes together very easily.
I could not find the untoasted walnut oil so I used toasted and worked out fine. I also tried a little crumble of feta just before serving and that was a really nice addition. Will definitely add this to my regular repretoire. Delicious way to add more raw veggies to the diet.
I love this salad and go through a batch every few days. The walnut oil/orange vinaigrette has such a mellow and wonderful flavor.
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