Toasted Hazelnut And Shredded Carrot Salad Recipes

ROASTED CARROT SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
• Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
• Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

TOASTED HAZELNUT AND SHREDDED CARROT SALAD

Steps:

• 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.

SHREDDED CARROT SALAD

Steps:

• In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.

SHREDDED CARROT SALAD

Steps:

• In a medium bowl, mix together the carrots and raisins. Fold in the whipped cream until evenly coated. Store in the refrigerator until serving.

INDIAN CARROT SALAD

Steps:

• This is a beautiful fresh Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch.
• Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside.
• Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.
• Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a puree, but at least you won't come across any big bits.
• To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra- virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning.
• Divide the crispy lamb between 4 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yogurt and lemon halves, this makes a great snack!
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SHREDDED CARROT SALAD

Steps:

• In a serving bowl, combine the carrots, raisins, nuts and mayonnaise. Refrigerate leftovers.