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Carrot, Cranberry, and Walnut Salad

 

From Autumn Gatherings by Rick Rodgers ($19.95, William Morrow, 2008)
30 minutes prep time  |  Serves 4 to 6
 
You'll Need:
  • 1 lb carrots
  • 1/2 c dried cranberries
  • 1/2 c toasted, coarsely chopped walnuts (see sidebar)
  • 1 4-inch-long piece fresh ginger, peeled and shredded on a box grater
  • 2 Tbsp minced shallot
  • 2 Tbsp cider vinegar
  • 1/3 c vegetable oil
  • Salt and freshly ground black pepper
Directions:
  1. Using a food processor fitted with the coarse shredding blade, shred carrots. Combine carrots, cranberries, and walnuts in large bowl.
  2. A handful at a time, squeeze shredded ginger into medium bowl to extract juice. (You should have about 2 tablespoons ginger juice.) Add shallot and vinegar. Gradually whisk in oil. Pour over carrot mixture and mix well. Cover and refrigerate to soften cranberries, about 1 hour. (Salad can be made up to 2 days ahead.)
  3. Season with salt and pepper to taste. Serve chilled.

Toast Walnuts

  1. Preheat oven to 350°.
  2. Spread walnuts on baking sheet.
  3. Bake, stirring often, until lightly toasted and fragrant, about 10 minutes.
  4. Cool completely, before using.

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