Ingredients
Vinaigrette:
- 1 1/2 teaspoons Dijonstyle mustard
- 1/4 cup sherry vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fruity Spanish olive oil
- 1/2 cup amontillado or other full flavored sherry such as Cream
- 3/4 cup golden raisins
- 1 1/2 pounds young tender carrots, cut into 1/8inch julienne strips
Directions
In a large serving bowl, whisk the mustard, vinegar, salt, and pepper together. Drizzle the olive oil over in a thin stream, whisking all the time until it is completely emulsified. Set aside.
In a small sauce pan, combine the sherry with the raisins and warm up to just below the boil. Remove from the heat and leave to macerate for 20 minutes, stirring occasionally.
When ready to serve, combine the carrots with the raisins and all of their soaking liquid in the bowl with the vinaigrette. Toss to coat all the ingredients evenly and serve at once.
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By dewato_655570
Seattle, WA
on October 29, 2005
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I did hold the dressing "on side" and added to carrots as needed.
By sdowniehummer_4...
athens, GA
on September 12, 2004
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This salad is incredibly easy to make, especially if you use bagged, grated carrot (not as fresh-tasting, but quick. But don't skimp on the sherry. You really must use one that you would also like to drink straight.
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