Heirloom Carrot Salad, Yogurt, Almond & Honey Dressing Recipe

Name: Heirloom Carrot Salad, Yogurt, Almond & Honey Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 small heirloom carrots (purple, white and orange varieties or just use small Dutch carrots), washed and trimmed (but not peeled); 3/4 cup organic plain yogurt; 1/2 bunch fenugreek or purslane, picked and washed; 8 small nasturtium leaves; 8 nasturtium flowers (any color); Almond & Honey Dressing:; 3/4 cup organic raw almonds, roughly chopped; 3 tablespoons butter; 3 tablespoons honey (I use orange blossom); 1 tablespoon chardonnay vinegar; 1 tablespoon orange-flower water; Juice of 1 lemon; 1 long red chili, sliced; 1/3 cup extra virgin olive oil; Sea salt

Servings: persons

20 small heirloom carrots (purple, white and orange varieties or just use small Dutch carrots), washed and trimmed (but not peeled)
3/4 cup organic plain yogurt
1/2 bunch fenugreek or purslane, picked and washed
8 small nasturtium leaves
8 nasturtium flowers (any color)
Almond & Honey Dressing:
3/4 cup organic raw almonds, roughly chopped
3 tablespoons butter
3 tablespoons honey (I use orange blossom)
1 tablespoon chardonnay vinegar
1 tablespoon orange-flower water
Juice of 1 lemon
1 long red chili, sliced
1/3 cup extra virgin olive oil
Sea salt

1
For the almond and honey dressing, place the almonds and butter in a 4-cup capacity saucepan.
2
Place over medium heat and gently warm until the butter starts to foam.
3
Keep it on the heat and when the butter turns a hazelnut color (beurre noisette), add the honey.
4
Bring to a boil, then reduce by one-fifth.
5
Add the vinegar, orange-flower water and lemon juice, bring to a boil, turn down the heat and cook gently for 3 minutes.
6
Pull off the heat, add the chili, olive oil, and a pinch of salt and mix thoroughly.
7
Set aside to cool.
8
This dressing will keep in the fridge for up to 2 months--just gently warm before using.
9
Place the carrots in a saucepan of cold salted water and bring to a boil.
10
Turn down to a simmer and cook for 8 minutes or until tender.
11
Test the carrots with a sharp knife to see if they're cooked.
12
Drain, then while the carrots are still hot, cut the larger ones in half, place in a bowl and toss in 3 tablespoons of the dressing.
13
To assemble, place one-quarter of the yogurt on each plate, then assemble the carrots on top.
14
Dress with a little more dressing (making sure to scoop some of the almonds up) and scatter over the herbs and flowers.

594

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 15 ingredients. The key ingredients include: 20 small heirloom carrots (purple, white and orange varieties or just use small Dutch carrots), washed and trimmed (but not peeled), 3/4 cup organic plain yogurt, 1/2 bunch fenugreek or purslane, picked and washed, 8 small nasturtium leaves, and more.

Yes, Heirloom Carrot Salad, Yogurt, Almond & Honey Dressing 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.

Heirloom Carrot Salad, Yogurt, Almond & Honey Dressing

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