Carrot and Walnut Salad Recipe 63 of 365 I dug out my rarely used …

Short Description
Carrot and Walnut Salad. Recipe 63 of 365. I dug out my rarely used mandolin to make long, thin, ribbony strips of carrot, but cut. them however you choose; …

Website: jessthomson.files.wordpress.com | Filesize: 34kb

Content
Recipe by Jess Thomson ?www.jessthomson.wordpress.com?206.999.7499
Carrot and Walnut Salad
Recipe 63 of 365
I dug out my rarely used mandolin to make long, thin, ribbony strips of carrot, but cut
them however you choose; you can also use a vegetable peeler to make long strips, or
grate them on a box grater or using a food processor.
Use good-quality sea salt, vinegar, and oil for this recipe.
TIME: 10 minutes, plus 30 minutes (or overnight) to marinate
MAKES: 4 - 5 servings
2 teaspoons Dijon mustard
1 tablespoon champagne vinegar
Salt and freshly ground pepper
2 tablespoons walnut oil
1 pound carrots, peeled and either ribboned or grated
1 cup toasted walnuts
Juice from about 1/4 lemon
1 tablespoon chopped fresh chives, parsley, or dill
Whisk the mustard, vinegar, and a little salt and pepper together in the bottom of a
mixing bowl. Add the oil in a slow, steady stream, whisking until the oil is fully
incorporated. Add the carrots, toss to coat, and let the carrots marinate at room
temperature for 30 minutes (or overnight in the refrigerator), or until the carrots begin to
soften, stirring every 10 minutes…