Crisp Carrot Salad with Currants
Recipe created by Adam Perry Lang
Servings: Serves 8 (about 12 cups)
  • 1/4 cup finely chopped shallots
  • 1 tsp. grated fresh ginger
  • 1/4 cup red wine vinegar
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 tsp. kosher salt
  • 1 tsp. cayenne pepper
  • 1 tsp. mild chile powder , preferably Chimayo, Ancho or Hatch
  • 1 tsp. turmeric
  • 1/4 cup Zante currants
  • 1/4 cup boiling water
  • 3 pounds (about 12 large) carrots , peeled
  • 1/4 to 1/2 cup extra virgin olive oil
  • 1/4 cup coarsely chopped chives
1. Combine the shallots, ginger, vinegar, lemon juice, salt, cayenne, chile powder, and turmeric in a bowl large enough to hold the carrots. Let sit at room temperature for 10 minutes to allow the flavors to develop.

2. Place the currants in a small bowl, pour over the water, and let sit for 10 minutes to plump. Drain and discard the water.

It is preferable that the carrots be thinly sliced on a Japanese mandoline and then cut across into matchsticks. They can also be grated through a large grate using a food processor or box grater. You will need about 12 cups.

3. Add the carrots and the currants to the dressing and toss to coat. Drizzle in 1/4 cup of the oil and the chives and toss again. Add additional oil as needed to coat the carrots.

From Serious Barbecue by Adam Perry Lang. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All rights reserved.