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With this maple roasted carrot salad. The scrumptious side dish also consists of maple syrup, cranberries, and goat cheese. Really delicious easy and quick to make and don't forget to prepare it at the weekend with your family
INGREDIENTS
Carrot salad
1 pound carrots, peeled
2 finely snipped chives or chopped green onion tablespoons
2 finely chopped fresh parsley tablespoons
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Dressing room
2 extra virgin olive oil tablespoons
2 lemon juice tablespoons
2 honey teaspoons
1 teaspoon Dijon mustard
½ teaspoon ground cumin
¼ teaspoon fine sea salt
INSTRUCTIONS
To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
NOTES
Recipe inspired by French Market in Kansas City.
MAKE IT VEGAN: Substitute maple syrup for the honey.
INGREDIENTS
Carrot salad
1 pound carrots, peeled
2 finely snipped chives or chopped green onion tablespoons
2 finely chopped fresh parsley tablespoons
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Dressing room
2 extra virgin olive oil tablespoons
2 lemon juice tablespoons
2 honey teaspoons
1 teaspoon Dijon mustard
½ teaspoon ground cumin
¼ teaspoon fine sea salt
INSTRUCTIONS
To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
NOTES
Recipe inspired by French Market in Kansas City.
MAKE IT VEGAN: Substitute maple syrup for the honey.
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