Its Autumn and soon winter will come around and it can be a challenge to eat fruits and vegetables. One way to eat your vegetables is in a soup and the other way is to get creative with vegetables that aren’t usually salad ingredients.
Enter the carrot, often part of a salad or cooked as a side to a main dish. No more!
Today, the carrot gets the spotlight in this easy but delicious salad tossed in a dressing with accents of Ouzo and Maple syrup.
Add a garnish of Feta, pistachios and dried cranberries and this will become family favourite!
Carrot Salad With Ouzo Maple Dressing and Feta
(serves 4-6)
3 large carrots, peeled
1/2 cup chopped fresh parsley
Dressing
1 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
2 Tbsp. red wine vinegar
2 Tbsp. maple syrup (or honey)
1 Tbsp. Ouzo
1/4 cup extra-virgin olive oil
1 tsp. sea salt
fresh ground pepper to taste
Garnishes
1/2 cup dried cranberries
1/3 cup shelled pistachios
1/2 cup crumbled Feta cheese
- Using the side of your box grater with the large holes, use long strokes to make long shreds of your carrot. Place in a bowl and add your parsley.
- In a medium bowl, add mustard, lemon juice and vinegar, maple syrup, Ouzo and whisk. Add olive oil, salt and pepper, whisk again.
- Add the dressing to your carrot mix and toss well. Adjust seasoning and place in the fridge for 30 minutes.
- Take out of the fridge, top with cranberries, pistachios and Feta and serve.
Peter, you are an absolute culinary genius!!
I had a bag of carrots in the fridge just screaming to be used. This was such a tasty treat and the dressing was fabulous with the pure maple syrup I used. I accompanied this with baked halibut, oh so good.
***Just a note: in dressing directions you don’t indicate when to add the ouzo, so I added it in with the maple syrup.
Keep those inspiring recipes coming. Lent will be coming up and I plan to make good use of your recipes❣❣