Nutmeg Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, crunchy, and packed with layers of flavor, this carrot and currant salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. Coarsely grated carrots give it great texture, while sweet dried currants and toasted walnuts add little bursts of richness and chew throughout. The ginger-citrus dressing is where everything really comes alive — fresh lemon juice, lemon zest, grated ginger, and a touch of honey create a zippy, slightly sweet vinaigrette that soaks beautifully into the carrots as the salad rests. A pinch of turmeric gives the whole bowl a gorgeous golden hue and a subtle earthy warmth without any of the heavy spice notes that can sometimes sneak into carrot-based dishes. Toasting the walnuts in a dry skillet before adding them is a small step that makes a big difference, coaxing out a deep, nutty fragrance that ties the whole salad together. This one works just as well as a weekday lunch as it does alongside a dinner spread, and it only gets better as it sits.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb carrots, peeled and coarsely grated
- ⅓ cup dried currants
- ½ cup raw walnuts, roughly chopped
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp ground turmeric
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden at the edges. Transfer immediately to a plate to cool.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, ginger, honey, turmeric, salt, and black pepper until fully combined.
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