|Serves||6 to 8|
Adapted from a Dan Barber recipe from Fine Cooking, this is basically a tricked-out version of a classic French salad. David Lebovitz says that adding extras isn't necessary for a good salade de carottes râpées, but hey, in this case, the extras are pretty darn tasty. It’s a good salad for picnics, as the dish only improves as it sits, but it’s also a nice wintertime side salad.
The original recipe called for orange juice in the dressing, which is nice if you have it on hand, but the salad will taste great without it.
|1½||lb. carrots, peeled and grated (you can do this on a box grater or a microplane, but it’s way faster to use a food processor with the grating disk)|
|½||cup finely chopped walnuts or pecans|
|¾||cup dried cranberries, currants, or raisins|
|3||Tbsp. walnut oil|
|2||Tbsp. extra-virgin olive oil|
|3||Tbsp. apple-cider vinegar|
|1||Tbsp. rice-wine vinegar|
|½||cup minced fresh chives|
|~||Salt and pepper to taste|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite