Toasted Hazelnut and Shredded Carrot Salad

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup peeled hazelnuts, roughly chopped
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard, eyeball it
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound shredded carrots
  • 1/2 small red onion, finely chopped
  • 1/4 cup currants or black raisins
  • 1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls
Directions

Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.


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    Recipe courtesy of Michael Symon