Carrot Salad with Currants & Moroccan Spice

Ingredients

This dish is a great picnic item and works well on the buffet table as well. Children love it at home and in their lunch because its not creamy like coleslaw, and older adults love it because it reminds them of their youth.  Serve a spoonful of carrot salad over cold grilled or poached salmon slices placed on a bed of baby lettuces. The perfect summer or spa meal. Carrot salad keeps well in the refrigerator for several days.

• 6 large carrots, peeled and shredded using large holes on grater. Or,  julienned using a hand-held wishbone julienne tool.
• 1/4 cup small dried but plump currants. If neccessary, reconstitute dried currants in a small amount of warm water for 30 seconds in the microwave, then drain.
• 2 tablespoons olive oil or grapeseed oil
• 1 teaspoon honey
• 1 teaspoon Dijon or grainy mustard
• 2 tablespoons lime juice or 1 tablespoon white balsamic reduction
• 2 tablespoons chopped fresh or 1 tablespoon dried parsley
• 1 teaspoon DM Moroccan Spice Blend
• pinch black pepper or a few grinds DM Peppercorn Medley
• pinch salt or DM Himalayan Pink Rock Salt to taste

Methodology

In a large acid-proof bowl, whisk together the oil lemon juice or balsamic, mustard and seasonings. Add carrots and currants, and toss to coat. Refrigerate until chilled before serving.

Submitted by:

C@H Kitchen