Carrot salad with toasted hazelnuts and honey

Carrot salad with toasted hazelnuts and honey

Cenouras com mel e avelãs

By
From
{1}
Serves
4
Photographer
{0}

You can buy heirloom carrots from farmers’ markets and good greengrocers; I like to use a selection of colours – purple, orange, yellow, white – for a rainbow salad. If your carrots have lovely fresh tops, you can use these as a garnish along with the herbs. I prefer to scrub rather than peel them, as it helps keep their natural shape and flavour. It’s up to you how you split the combination of fresh, fermented and pickled carrots, but I prefer to use mostly fresh, with equal quantities of pickled and fermented. The salad works well by itself (I like it with fresh ricotta or burrata), or as a side for the cod baked in a cornbread crust. You’ll need to allow a few days for pickling and marinating.

Ingredients

Quantity Ingredient
40g blanched hazelnuts
500g heirloom carrots, scrubbed, topped and tailed
2 tablespoons extra-virgin olive oil
500ml freshly squeezed orange juice
10g honey
10ml sherry vinegar
a small bunch chives, finely chopped
a small bunch chervil, finely chopped
smoked paprika, to taste
sea salt flakes
ground white pepper

For the pickle liquor

Quantity Ingredient
600ml japanese rice vinegar
600g caster sugar
50g fine sea salt
2 bay leaves
1/2 teaspoon black peppercorns

Method

  1. Preheat the oven to 180°C. Put the hazelnuts on a baking tray and toast until light golden brown, then remove and set aside to cool.
  2. Make some fermented carrots by cutting some of them into thick batons (the amount is up to you). Weigh these and put them in an airtight container. Add 2% of their weight in fine sea salt, mix well, cover and leave to ferment for 3–4 days in a warm place, until they become sour.
  3. Make some pickled carrots by slicing the some of them into 2–3cm rounds. Dissolve the pickle liquor ingredients with 600ml water in a small pan over a low heat. Leave to cool a little, then pour over the carrots. Store in an airtight container for 2–3 weeks, depending on how crunchy you like them.
  4. Using a wide vegetable peeler, peel thin, wide strips of the remaining carrots. You could also slice them as thinly as you can with a sharp knife.
  5. Whisk together the olive oil, orange juice, honey and sherry vinegar and season with salt, pepper and paprika. You could also add a splash of the juice from the fermented carrots or some of the pickle liquor, if you like. Mix together the fresh, fermented and pickled carrots. Pour the dressing over the carrots and leave to marinate for a couple of hours. Just before serving, sprinkle the herbs over the carrots and stir well.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again