Crisp Carrot Salad with Currants
Recipe created by Adam Perry Lang
May 08, 2009
Here's a no-fuss salad that tastes so fresh and delicious. The carrots stay crunchy, but not too crunchy, and every bite brings a burst of flavor: tangy currants, the tingle of chile powder, and the acidic bite of red wine vinegar. You might not see this in the barbecue shacks of the South, but it can share my table with pulled pork or brisket any time.
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.
Printed from Oprah.com on March 11, 2014
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