Carrot Walnut Salad with Granberries recipe :
When we went to Paris, one of my favorite meals was a simple lunch at Rose Bakery. It was totally unfancy, but you could taste the care that was put into each dish, which meant every morsel that hit my tongue was incredible. One of the most surprising things I had was a really simple carrot salad that I’ve been dreaming of it ever since. Lucky for me, Aaron gave me the Rose Bakery cookbook, Breakfast, Lunch, Teawhich I immediately fell in love with. I took a stab at the salad, tweaking it slightly along the way, and I’m happy to say, it’s pretty darn tasty.
The quantities for this salad are pretty versatile. Meaning, you can make the full amount of dressing and keep it in a jar in the fridge. Then just make the actual salad by shredding carrots, crushing walnuts and adding a few chives whenever you please. The sweetness of the carrots is enhanced by the subtle richness of the walnuts and walnut oil, while the chives bring a little pizazz to the salad. Chances are, after you make it once, you’re going to want it again the next day… I know I did.
Carrot + Walnut Salad Recipe
adapted from Breakfast, Lunch, Tea
makes 6 servings
1 cup walnuts, roughly chopped
6 medium carrots, grated
1 handful chives, chopped
1/2 cup dried cranberries
1/2 cup lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 Tablespoon sugar
3 Tablespoons walnut oil
1. Place the shredded carrots in serving bowl.
2. In a separate bowl, whisk together the lemon juice salt, pepper and sugar.
3. Whisk in the oil.
4. Check the seasonings, you may need a little more salt, sugar or lemon juice.
5. Pour the dressing over the carrots and mix well.
6. Sprinkle with chives and walnuts.