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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Grilled to Perfection

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Toasted Hazelnut and Shredded Carrot Salad

Total:: 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.

My Private Notes

Name: Toasted Hazelnut and Shredded Carrot Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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