Carrot and nut salad
Category
Salad

Servings
4

Prep Time
20 minutes

Cook Time
0 minutes

Calories
141

Ultra crunchy salad with an amazing dressing

Author:
Artisan Olive Oil Company

Image of Carrot and nut salad
Ingredients
4 large carrots

1 teaspoon of walnuts

2 teaspoons of flaked almonds

1 table spoon of sunflower seeds

1 table spoon of raisins

1 small bunch of fresh coriander

1 pinch of salt

1 pinch of freshly ground black pepper

3 table spoons of Domaine Fendri organic chemlali extra virgin olive oil
1/4 of Moulins Mahjoub organic preserved lemon
half a teaspoon of paprika

half a teaspoon of cumin

1 garlic clove

0.25 teaspoon of butter

1 teaspoon of cinammon

1 tablespoon of Due Vittorie apple vinegar
Directions
Start by washing your carrots then peel them before grating them onto a plate (Julienne style).
Peel and crush the garlic clove
Mix the garlic puree with the olive oils, salt, pepper and spices into a vinaigrette
Fry the nuts at low heat for 10 minutes in the butter and mix it well with the cinammon
Cut the preserved lemon and coriander into very small pieces
Mix the lemon, coriander, the raisins, nuts with the vinaigrette