CARROT SALAD WITH GREEN ONIONS, PARSLEY & HAZELNUTS

PREP TIME: 15 MINUTES COOK TIME: 0 MINUTES SERVES: 4 AS A SIDE

• 1/2 cup hazelnuts (sprouted if possible but not necessary)

• 1 pound carrots, coarsely grated or cut into thin matchsticks, (about 4 cups total)

• 1 bunch green onions (aka scallions) white and pale green parts thinly sliced (about 1 cup total)

• 1 cup finely chopped parsley

• 3 Tablespoons red wine vinegar

• 2 teaspoons grainy mustard

• 2 teaspoons honey

• 1/2 cup extra virgin olive oil

• fat pinch of salt

Preparation

1. In a small cast iron skillet over medium heat, toast the hazelnuts until deeply golden brown and fragrant. Remove from the heat and when cool enough to handle roughly chop.

2. Combine the carrots, green onions and parsley in a large bowl and toss.

3. In a small mason jar add the vinegar, mustard, honey, olive oil and a fat pinch of salt. Secure a lid on the jar and shake until smooth. Taste for seasonings and adjust as needed.

4. Drizzle the dressing over the salad and sprinkle with the hazelnuts.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary

We found this recipe HERE.