Carrot Salad
Photo: Melinda, CC BY-SA 2.0
Carrot salad with almond oil and pine nuts comes together in about five minutes and needs no cooking. Almond oil gives the raw carrot a soft, nutty richness that plain olive oil does not, and white balsamic adds sweetness without darkening the orange. Spoon it into small mustard green leaves, tie each with a chive, and you have two-bite wraps that are light but surprisingly filling.
Instructions
Cut the carrots into thin matchsticks. If julienning is not practical, grate them instead.
Toss the carrots with about 1 to 2 tablespoons of almond oil until every piece is lightly coated.
Sprinkle the carrots generously with the vinegar, coarse salt and freshly ground pepper, then toss again.
Add a hefty serving of pine nuts and mix them through. The salad is ready to eat right away.
To serve it as a bite-sized appetizer, put a small spoonful of the salad on a green leaf and wrap the leaf around it. Tie each parcel closed with a chive. Young mustard greens give the wraps a sharp, peppery edge.
Make it personal.
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