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Che's Carrot Salad
Pumpkin seed oil makes it special
Ingredients
| 500 g | carrots |
| 1/2 clove(s) | garlic |
| 1/2 medium | chilli, seeded, to taste |
| 2 tsp | lemon juice |
| 2 tsp | honey |
| 2 tbsp | balsamic vinegar, concentrated |
| 2 tbsp | pumpkin seed oil |
| 2 tbsp | pumpkin seeds or chopped walnuts, either dry, roasted |
Method
Preparation time: ca. 10 min / Grade of difficulty: medium / Calories per portion: n/a
Wipe the salad bowl with the halved garlic. Add finely chopped chilli, lemon juice and honey, then stir in washed, peeled, and coarsely grated carrots.
Add balsamic vinegar and pumpkin seed oil, stir well. Sprinkle with dry-roasted pumpkin seeds or walnuts.
Tip: Pumpkin seed oil is very aromatic, best from Steiermark, Austria. High quality oil is dark brown, almost black, it leaves a greenish trace on plates and bowls. The dark colours of balsamic vinegar and pumpkin seed oil do not make the salad easy to the eye, but the taste definitely makes up for that minor flaw. Second best pick would be to use good-quality walnut oil instead. Arugula combines well with either the dressing or this carrot salad itself. Children love it, with no or little chilli.
Add balsamic vinegar and pumpkin seed oil, stir well. Sprinkle with dry-roasted pumpkin seeds or walnuts.
Tip: Pumpkin seed oil is very aromatic, best from Steiermark, Austria. High quality oil is dark brown, almost black, it leaves a greenish trace on plates and bowls. The dark colours of balsamic vinegar and pumpkin seed oil do not make the salad easy to the eye, but the taste definitely makes up for that minor flaw. Second best pick would be to use good-quality walnut oil instead. Arugula combines well with either the dressing or this carrot salad itself. Children love it, with no or little chilli.
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Comments by other users
hi, the day before yesterday *I did it my way*: I took walnuts in place of pumpkin seeds. Yummy!
Take a look at my photoalbum :)
Take a look at my photoalbum :)
Hi Arkle, good you liked it, which oil did you use? Nuts / seeds toppings are same diff (try dry-roasted pignoli for a change), I use what I first lay hands on. But I'm nuts about pumpkin seed oil with salads. Your pics are great, too, pity we are only granted 25.
Che
Che
I´m boring..I´m always using - no matter what a recipe prescribes - native virgin olive oil.
Ok, you may call me a low-brow ( I don´t mind..)
btw: what about sunflower seeds? But as you already mentioned..any kind of seed you can get will fit!
I´ll try that next time and let you know - including a pic ;-)
Ok, you may call me a low-brow ( I don´t mind..)
btw: what about sunflower seeds? But as you already mentioned..any kind of seed you can get will fit!
I´ll try that next time and let you know - including a pic ;-)
Hi Arkle,
Nuts / seeds toppings are same diff, so sunflower seeds are fine with me. My recipes don't come carved in stone, I change ingredients depending on stock and mood. Sorry, but olive oil is not our favorite, esp. the chorister girl at my side dislikes it. Repeat: try pumpkin seed oil, one could drink it...
Che
Nuts / seeds toppings are same diff, so sunflower seeds are fine with me. My recipes don't come carved in stone, I change ingredients depending on stock and mood. Sorry, but olive oil is not our favorite, esp. the chorister girl at my side dislikes it. Repeat: try pumpkin seed oil, one could drink it...
Che
@ arkle
Hi,
wanted to look at your photoalbum, but somehow can´t find one.
@ che
got to try this one at the next bbq, will report then
greetz kiezkicker
Hi,
wanted to look at your photoalbum, but somehow can´t find one.
@ che
got to try this one at the next bbq, will report then
greetz kiezkicker
Taste is very yummy, we used pumpkin seed oil. Thanks for recipe.
Hi Che, I found a very good pumpkin seed oil from the Steiermark, and I made your Carrot Salad, with pine nuts. It was delicious, the pumpkin seed oil made all the difference. What else do you use it for?
Give you Five and thx, April
Give you Five and thx, April
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arkle
29/04/2008 22:17 o'clock