Carrots

I’ve been making grated carrot salads for years. I love them especially in the winter and early spring. Dressed with plenty of lemon juice and fresh herbs they are a nice counterpoint to the heavier and sweeter flavors of the season.

Toast extra seeds to you have them for future salads/snacks and so you don’t skimp on the amount you add to the salad.

This recipe makes a lot but I still love it the next day even though the seeds lose a bit of their crunch. But by all means, make less.

 

Carrot and Seed Salad with Herbs and Seeds

–inspired by Breakfast Lunch Tea by Rose Carrarini

 

3/4 cup sunflower seeds (or pumpkin seeds)

2 teaspoons oil & few pinches salt (to toast the seeds)

6-7 medium carrots, grated

1/2 cup (or more) chopped fresh herbs like chives, parsley, mint, cilantro etc.

Dressing:

3 tablespoons lemon juice, more to taste

scant 1 teaspoon sea salt, or to taste

1/2 teaspoon ground black pepper

3 tablespoons olive oil

Preheat oven to 350.

 

Toss the sunflower seeds with the a little oil and several pinches of salt and toast on a baking sheet for about 12 minutes, turning occasionally, until they are crisp and golden. Set aside to cool.

 

Place the grated carrots in a serving bowl with the herbs and the dressing ingredients. Toss well and add toasted seeds and taste adjust seasoning with more lemon and/or salt, if needed.

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