Ingredients Jump to Instructions ↓

  1. 1/2 cup peeled hazelnuts, roughly chopped

  2. 1 lemon, juiced

  3. 1 tablespoon Dijon mustard , eyeball it

  4. Salt and freshly ground black pepper

  5. 1/3 cup extra-virgin olive oil

  6. 1 pound shredded carrots

  7. 1/2 small red onion, finely chopped

  8. 1/4 cup currants or black raisins

  9. 1/2 cup fresh flat-leaf parsley , roughly chopped, a couple of handfuls

Instructions Jump to Ingredients ↑

  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.


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