Sweet and Sour Carrot Salad

This roasted carrot salad, with a sweet and sour dressing, takes the humble carrot to new heights. It is simply prepared and makes an ideal side dish for poultry, fish or meat. It would be a great addition to your festive menu, being a perfect accompaniment to turkey or ham. The sweet flavours of roasted carrot are heightened by the addition of currants and complemented by earthy pine nuts and the tartness of white wine vinegar.

Course Appetizer, Entree, Salad, Side Dish, Starter

Cuisine Italian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings people

Calories 222kcal

Author Alexandra

Ingredients

500 g carrots washed and peeled, tops trimmed
3 tablespoon olive oil extra virgin, divided *
2 tablespoon pine nuts
1 small red onion thinly sliced
1 tablespoon white wine vinegar *
2 tablespoon caster/superfine sugar *
2 tablespoon currants
sea salt * and black pepper to taste
fresh mint, finely sliced optional

Instructions

Pre-heat your oven to 200 Degrees C (400 F).
Using a mandoline, slice the carrots in long, thin strips.*
Place in a medium-sized bowl, and toss with 2 tablespoons of extra virgin olive oil & season to taste with sea salt and freshly ground black pepper.
Place onto a baking tray which is lined with non-stick baking paper.
Bake for about 15 minutes, turning once or twice until the carrot is tender and the edges are slightly charred.
Place the carrot in a shallow dish.
Meanwhile, place the pine nuts in a non-stick frying pan over medium heat, and toss or stir them until they are golden brown. I immediately turn them into a small bowl to stop them toasting further in the remaining heat.
Wipe the frying pan with a piece of paper towel.
Using the same frying pan, add the remaining 1 tablespoon of olive oil and the thinly sliced red onion.
Cook the onion over low-medium heat until it has softened.
Add the white wine vinegar, sugar and currants to the frying pan. Turn off the heat and stir to combine and dissolve the sugar.*
Do not leave the dressing to simmer; the vinegar will reduce too much.
Pour the dressing over the carrots and toss gently to combine.
Check to see if the salad requires more seasoning.
Stand for 2 hours if possible to allow the flavours to develop.
Before serving, top the salad with the toasted pine nuts and mint if using.

Notes

*It goes without saying, a mandoline is a dangerous piece of kitchen equipment. Please exercise great care if using one.
*If you don’t have a mandoline, see the alternative slicing methods in the text above.
*I prefer to use extra virgin olive oil; it has a superior flavour.
*For best flavour, I always use sea salt. My preference is for Maldon sea salt flakes.
*Add a little more white wine vinegar if you prefer a sharper dressing. I taste the dressing before I add it, being mindful that the carrots will be carrying some oil.
*I use caster/superfine sugar as the finer granules dissolve more readily than regular sugar.
*I love the flavour of mint, but I am aware that not everyone feels that way. Serve the carrots plain, or, for a touch of green, some finely chopped parsley.

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