Carrot Salad with Walnut Oil & Honey
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.
Ingredients
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1-1/2 pounds carrots, peeled and grated on the medium holes of a box grater
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1 cup walnuts, toasted and chopped
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1/2 cup dried currants
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1 orange, juiced (about 1/2 cup)
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3 tablespoons apple-cider vinegar
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1 tablespoon honey
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3 tablespoons untoasted walnut oil
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Kosher or sea salt
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Freshly ground black pepper
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2-1/2 tablespoons finely chopped chives
Directions
1.
Combine the grated carrots, walnuts, and currants in a medium serving bowl.
2.
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.
3.
Toss the carrot mixture with the vinaigrette and 2 tablespoons 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 tablespoon chives right before serving.
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