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Carrot Salad with Walnut Oil & Honey

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Serves six.

  • by Dan Barber from Fine Cooking
    Issue 85

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.

  • 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup dried currants
  • 1 orange, juiced (about 1/2 cup)
  • 3 Tbs. apple-cider vinegar
  • 1 Tbs. honey
  • 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2-1/2 Tbs. finely chopped chives

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.

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 27; Polyunsaturated Fat (g): 14; Sodium (mg): 210; Cholesterol (mg): 0; Fiber (g): 5;

Photo: Scott Phillips

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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