Eat Australia // Charred Carrot Salad with Sorrel, Macadamia and Herb Vinaigrette

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4 as an entree

INGREDIENTS

20 baby carrots, scrubbed and trimmed

2 tsp olive oil

4 dates

6 roasted macadamias, halved

20 sorrel leaves

Grated parmesan, to serve

 

Dressing

1½ tsp Dijon mustard

1½ tbsp apple cider vinegar

juice of 1 lemon

150 ml olive oil

1tbsp chopped coriander

1 tbsp chopped parsley

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

METHOD

Preheat a barbecue chargrill to medium.

For the dressing, place all the ingredients in a sealable jar. Seal well, then shake until emulsified.  The rule of thumb for a vinaigrette is 1 part acid, 2 parts fat (olive oil), but you can adjust to taste if you like.

Place the carrots and olive oil in a large bowl, season with salt and toss to coat. Chargrill the carrots, turning occasionally for 5 minutes or until just tender.

While the carrots are cooking, halve and seed the dates, then coarsely tear into a bowl. Add the macadamias and sorrel leaves, then when they are cooked, add the carrots. Season to taste, then shake the dressing again and pour over just enough to coat the salad. Place on a large plate, scatter with grated parmesan and serve.

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