Recipe - Carrot & Dill Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

The classic combination of the sweetness of carrots with the fresh, slightly anise flavours of dill work so well in this recipe.

Ingredients

Serves 4

Salad

Dressing

Method

In a salad bowl, place the salad ingredients (carrots, sultanas, pumpkin seeds and dill).
In a screw top jar place the dressing ingredients (oil, lemon juice, mustard, honey, shallot and salt and pepper).
Replace the lid and shake the jar vigorously until all the ingredients are combine.
Pour the dressing over the salad, toss and serve.
Adjust seasoning if needed.

About the Recipe

This recipe is suitable for vegetarians and if you substitute another sweetener for the honey, it is suitable for vegans.
You can prepare the salad ahead of time and just add the dressing when you are ready to serve.
You can grate the carrot, but if you use a mandoline you will get lovely julienne strips of carrot that I think add to the presentation. Just be careful though, as they can be dangerous if you don't use the guards. I have a bit of a love hate relationship with the appliance myself, with scars to show for my disrespect of the equipment.
Warming the honey a little in the microwave helps to incorporate it with the other dressing ingredients, otherwise you might find it sitting in the bottom of the jar in a big blob.
Whilst adding great flavour, mustard also help the dressing emulsify. Oil and water are enemies, and the mustard will bond with both, thereby keeping the dressing mixed.