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Carrot and Walnut Salad The ingredients for this salad, and the one that follows, are available year round. Both salads improve and develop in flavor in the refrigerator, especially cucumber salad, and can be kept for several days. They make a handy first course for dinner, or a snack for lunch, or a nice filler for sandwiches, alone or mixed with cold cuts, bacon, or cheese. The mild carrot salad is excellent with cheese and bread, particularly a Gorgonzola and a black pumpernickel.Try to get carrots that aren't too woody in the center, which they tend to be in winter. 3 to 4 large carrots, peeled (approximately 3/4 pound) 1/2 cup walnut pieces (or other nuts) 1/2 cup coarsely chopped parsley 1 1/2 teaspoons salt 1 teaspoon coarsely ground black pepper 1 tablespoon wine vinegar 1/3 cup vegetable oil Using a hand grater, grate the carrots on the side with the large holes. Keep the carrot flat and try to hold it with the palm of your hand as you push down. Be careful not to cut your fingers. At the end, use a knife to cut the pieces that you cannot grate, and add them to the salad or use them for stock. Combine all the ingredients, tossing so the carrots are thoroughly impregnated with the seasonings. Eat cool, but not cold. The delicate taste of the salad will be overpowered if served cold. Serve on a lettuce leaf. 6 SERVINGS Return to Top | Back to Recipes |
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