Toasted Hazelnut and Shredded Carrot Salad (Rachael Ray) |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Ingredients:
1/2 cup peeled hazelnuts, roughly chopped |
1 lemon, juiced |
1 tablespoon dijon mustard, eyeball it |
salt and freshly ground black pepper |
1/3 cup extra-virgin olive oil |
1 pound shredded carrots |
1/2 small red onion, finely chopped |
1/4 cup currants or black raisins |
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls |
Directions:
1. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.
|
|