shaved bicolor carrot salad with hazelnuts & pistachio oil

hello friends and good morning! it’s one of those days where i woke up early but surprisingly refreshed. it might have to do with the flea market treasure hunting that’s taking place this morning. always one of my favorite pastimes. especially when accompanied by a hot tea in a oldschool café. later that day, a double birthday party on a rooftop (never mind the expected rain…). i do sound pretty lucky, hmm? i guess i am.
sending my friend who had to stay in london despite her planned trip to zurich a big hug! make sure you visit soon, bunny. and a happy weekend to all of you!
shaved bicolor carrot salad with hazelnuts and pistachio oil

ingredients:
3 orange carrots
3 purple carrots (or just use whatever color you can find)
1 cup hazelnuts, coarsely chopped
2 tbsp. pistachio oil
1 tsp. acacia honey
1 drop harissa or sriracha
1 tsp. ramsons paste (or one half crushed garlic clove would work, too)
1 tsp. fleur de sel
1 tsp. lemon zest (of an organic lemon)
2 tbsp. lemon juice

directions:
wash and peel the carrots. then continue to treat them with the peeler: shave off ribbon after ribbon. toast the chopped hazelnuts in a dry pan for 2-3 minutes, until the smell they develop is significant (but be careful not to burn them). make a dressing with the remaining ingredients. when you’re using two colors of carrots, make sure you won’t marinate / bathe them too long in the dressing before serving. otherwise the colors will start to fade or mix, which is really a pity. if you’re using only orange colored carrots, you should be fine to marinate the salad for a while; it will render the ribbons softer in bite, which can be nice.
ps: special thanks to my mom for these plates…! i know how much they mean to you (ahem, since you’ve been repeating it every day? haha). and i love to give them a home and take good care of them. they’re safe with me. 
  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like