This is the 2nd carrot salad recipe in a series of three inspired by my new julienne slicer. Carrots can be very ubiquitous but with these salads I am rethinking the orange-hued, budget-friendly, workhorse vegetable. I am loving carrot salads, they really brighten up standard cookout offerings.
This salad comes to us via Dorie Greenspan. She ran it last year as part of a 4th of July post. It is her version of the French classic. The combination of crunchy walnuts, sweet raisins and Dijon mustard is brilliant. I have served this salad on three different occasions, each time to extremely favorable reviews.
Carrot Salad with Walnuts and Raisins from Dorie Greenspan
Serves 6 – 8 as part of a buffet
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/4 cup cider vinegar
1/2 cup canola oil
1/4 tsp. kosher salt, more to taste
1/4 tsp. ground black pepper, more to taste
1 lb. carrots, peeled and cut into very thin strips
2/3 cup toasted, chopped walnuts
2/3 cup golden raisins
finely chopped parsley or chives (optional garnish)
Add the dressing ingredients to a small bowl and whisk until smooth. Set aside.
Add carrots, walnuts and raisins to a medium serving bowl. Toss with dressing. Garnish with parsley or chives, if using.
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