Carrot Salad {with Zesty Dressing}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Carrots
- 15 g Fresh flat leaf parsley (Finely chopped)
- 1 Lemon (Zest and juice)
- 1 Garlic clove (Crushed)
- 3 tbsp Olive oil
- 1 tsp Honey
- 50 g Hazelnuts
Method
- Toast the hazelnuts in a small frying pan, for around 5 minutes, or until golden brown. Once toasted, chop them roughly and set aside.
- Finely chop the parsley and place in a large mixing bowl.
- Add in the lemon zest and juice, the crushed garlic clove, oil and honey. Season with salt and pepper then whisk everything together.
- Peel your carrots as normal and then use your peeler to peel the carrots into ribbons.
- Put the carrots into a bowl with your dressing and mix until well coated then stir through most of the hazelnuts.
- Serve and top with the remaining hazelnuts.