Heirloom Carrot Salad with Sweet Orange and Thyme Vinaigrette
www.vegetariantimes.com
www.vegetariantimes.com
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Ingredients

  • Ingredients: 
  • Ingredient Line: 6 Tbs. olive oil
  • Ingredient Line: ¼ cup unseasoned rice vinegar
  • Ingredient Line: ¼ cup fresh orange juice
  • Ingredient Line: 2 Tbs. fresh thyme leaves, plus extra for garnish
  • Ingredient Line: 1 Tbs. finely chopped shallot
  • Ingredient Line: 1 tsp. honey
  • Ingredient Line: 1 ½ lbs. heirloom carrots
  • Ingredient Line: ⅓ cup pine nuts
  • Ingredient Line: ⅓ cup chopped flat-leaf parsley
  • Ingredient Line: 6 Tbs. olive oil
  • Ingredient Line: ¼ cup unseasoned rice vinegar
  • Ingredient Line: ¼ cup fresh orange juice
  • Ingredient Line: 2 Tbs. fresh thyme leaves, plus extra for garnish
  • Ingredient Line: 1 Tbs. finely chopped shallot
  • Ingredient Line: 1 tsp. honey
  • Ingredient Line: 1 ½ lbs. heirloom carrots
  • Ingredient Line: ⅓ cup pine nuts
  • Ingredient Line: ⅓ cup chopped flat-leaf parsley
  • Whisk together oil, vinegar, orange juice, thyme, shallot, and honey in large bowl.Hold each carrot over bowl containing vinaigrette and, using a vegetable peeler or spiral slicer, peel long, thin strips into bowl. Toss to mix.
  • Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning. 
  • Add pine nuts to carrots, and toss to mix. Sprinkle with parsley, and garnish with fresh thyme leaves.

Instructions

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