Makes 6 servings.
I serve this salad very often as a first course. The combination of crunchy walnuts, spicy dressing and sweet currants make this dish distinctive.
INGREDIENTS:
1¼ pounds carrots, about 8 medium
¼ cup extra-virgin olive oil
1½ tablespoons Dijon type mustard
1 tablespoon honey
2 tablespoons lemon juice
1/3 cup dried currants
½ cup toasted walnuts, coarsely chopped
1 cup tightly packed flat leaf parsley, coarsely chopped.
Kosher salt
Freshly ground black pepper
PREPARATION:
Peel the carrots and trim. Grate in a food processor fitted with the medium grating attachment.
In a medium bowl whisk the olive oil, mustard, honey, lemon juice, salt and pepper. Add the carrots, walnuts, dried currants and parsley. Toss well and season to taste.
I suggest that you recheck the seasoning before serving.
