Chef:  Andrea Seppinni
Makes:  Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients

For the Dressing

  • 1/4 c May-No or prepared fat-free, egg-free mayonnaise
  • 1/2 t Dijon mustard
  • 1/4 c fresh squeezed orange juice reduced (cooked down and cooled) to 2 tablespoons
  • 1 1/2 t orange zest
  • 1 t minced shallot
  • Pinch of fine sea salt, optional

For the Salad

  • 6 medium carrots, well scrubbed and shaved into ribbons from top to root tip with a Y-vegetable peeler
  • 1/3 c  currants
  • 2/3 c  lightly toasted sliced almonds, cooled, reserving a few aside to garnish

Directions

  1. Stir together all dressing  ingredients in a small bowl and set aside.
  2. Place half the carrots in a large bowl; top with half the currants and half the toasted almonds.
  3. Drizzle half the dressing on top. Add the rest of the carrots, currants, almonds (excluding garnish) and dressing.
  4. Gently toss with tongs to mix well, being careful to avoid breaking up the carrot ribbons. Taste and adjust seasoning. Cover and chill for at least a 1/2 hour.
  5. To serve, pile high on a platter, and sprinkle with the reserved almonds
  6. Tips:  Total time includes 1/2 hour chilling.  I prefer a light kiss of dressing, but if you’d like more for this salad, just double the recipe.

http://www.plantchef.com/crunchy-carrot-and-currant-salad/ for full post.

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