Toasted Hazelnut and Shredded Carrot Salad | Recipe Finder

2,237,727 recipes

Recipe-Finder.com

TextImagesVideoOne from site

Advanced Search

4servings
10minutes

Add to Menu Add to Calendar

Toasted Hazelnut and Shredded Carrot Salad

Source: www.foodnetwork.comReport recipe

Rate this recipe:

Nutrition Info . . .

Nutrients	Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₃, B₆, B₉, C, P
Minerals	Copper, Natrium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

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.

Comments

Recipe Finder © Rogue Network Solutions.

882,796