Recipe courtesy of Mary Sue Milliken and Susan Feniger

Carrot Salad with Raisins and Sherry Vinegar

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  • Level: Easy
  • Yield: 6 servings
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1 1/2 teaspoons Dijon-style 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 1/8 inch julienne strips


  1. 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.
  2. In a small saucepan, 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.
  3. 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.