Almond-Carrot Salad Recipe

Name: Almond-Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the almonds:; 3/4 cup whole blanched almonds; 2 teaspoons sugar; 1 teaspoon ground cumin; 1 teaspoon olive oil; Juice of half a lemon; Salt and freshly ground white pepper; For the salad:; 1/2 cup golden raisins; 1/4 cup white verjus; 1 pound carrots, peeled; 2 tablespoons white balsamic vinegar; 2 teaspoons lemon juice; 1 tablespoon almond oil; 1 tablespoon extra-virgin olive oil; 2 teaspoons minced shallots; Salt and freshly ground white pepper; 1 packed cup mixed whole herbs, including parsley, chervil, dill and mint.

Servings: persons

For the almonds:
3/4 cup whole blanched almonds
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon olive oil
Juice of half a lemon
Salt and freshly ground white pepper
For the salad:
1/2 cup golden raisins
1/4 cup white verjus
1 pound carrots, peeled
2 tablespoons white balsamic vinegar
2 teaspoons lemon juice
1 tablespoon almond oil
1 tablespoon extra-virgin olive oil
2 teaspoons minced shallots
Salt and freshly ground white pepper
1 packed cup mixed whole herbs, including parsley, chervil, dill and mint.

1
1. Prepare the almonds: Preheat the oven to 375 degrees. In a small bowl, toss together the almonds, sugar, cumin, olive oil, lemon juice and a pinch each of salt and pepper. Spread the almonds on a baking sheet and toast until light brown, 10 to 12 minutes. Let cool.
2
2. Make the salad: In a small saucepan, bring the raisins and verjus to a boil. Remove from the heat and let cool. Strain the raisins, discarding the verjus.
3
3. Using a mandoline or sharp vegetable peeler, slice the carrots lengthwise into ribbons, applying pressure on the peeler so the ribbons aren't too thin. Place the carrots, vinegar, lemon juice, oils, shallots, cooled almonds and raisins in a large bowl. Season with salt and pepper, mix to combine and marinate for 10 minutes.
4
Gently toss in the herbs and serve.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the almonds:, 3/4 cup whole blanched almonds, 2 teaspoons sugar, 1 teaspoon ground cumin, and more.

Yes, Almond-Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Almond-Carrot Salad

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