Toasted Hazelnut and Shredded Carrot Salad

1. 1

   Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes.

2. 2

   While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper.

3. 3

   Whisk in the extra-virgin olive oil in a slow steady stream.

4. 4

   Add the shredded carrots, red onion, currants and parsley.

5. 5

   Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.