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Recipe - Carrot and Rocket Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
We all enjoy salads in spring and summer, but you don't need to wait for spring and summer vegetables to enjoy a good salad.  Carrots are at their best in autumn and winter.

 
Ingredients

Serves 4-6

• 60g baby rocket
• 3 large carrots, grated or cut into fine julienne strips
• 1/2 cup pecans
• 1/2 cup sultanas
• 2 1/2 Tbsp. honey
• 1 Tsp. Dijon mustard
• 1 Tsp. grainy mustard
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

 
Method

• In a salad bowl, mix together the rocket, carrots, pecans and sultanas
• In a screw top jar place the honey and lightly warm in the microwave on high for 10 seconds. Top the jar up with the mustards, vinegar, oil, salt and pepper.
• Shake the jar vigorously until all the ingredients are combine.
• Pour the dressing (as much as you need) over the salad, toss and serve.

 
About the Recipe

• This recipe is suitable for vegetarians and if you substitute another sweetener for the honey it is suitable for vegans.
• I am not a huge rocket fan, but in this recipe it contrasts nicely with the sweetness of the honey, carrots and sultanas.
• 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.  

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