Salad of any kind is always welcome on our table, peppery arugula, buttery Bibb lettuce, baby spinach or any other greens… But we don’t limit ourselves to green leaves, especially in the winter. Adding nuts, seeds, dried fruits or cheese makes it a little more exciting.
The original recipe for this carrot salad had mayonnaise, since I prefer oil and lemon juice or vinegar type dressings, I changed it a little. The texture and flavour is best when made a few hours in advance, the raisins plump up and the flavours get a chance to meld, though it’ll still be good if eaten as soon as it’s tossed together.
- 6 carrots
- Juice of 1 lemon
- ½ cup raisins
- 1 green apple, such as Granny Smith, chopped
- 2 green onions
- 3-4 tbsp extra-virgin olive oil
- Sea salt
- ¼ cup chopped walnuts, lightly toasted
Peel and coarsely grate the carrots, toss with the lemon juice, add the raisins and refrigerate for a few hours. Add the chopped apple, green onions and olive oil, season with salt and transfer to a serving bowl and decorate with walnuts.