This salad. Mind = blown. It wouldn’t have happened if I hadn’t made my weekly trek to the Calgary Farmer’s Market (pretty much my favourite place on Earth). Meandering through isles of sweet potatoes, leafy greens and onions, I came across these beautiful orange, yellow and purple carrots. Just like on TV!!! I bought them. How could I not? Purple carrots! When I got home and the carrot induced excitement had worn off, I plopped down on the couch and started flipping through the latest issue of Bon Appétit magazine. And wouldn’t you know it, a recipe for a Carrot Salad with Yogurt and Coriander… featuring COLOURED CARROTS! The clouds parted, the stars aligned, I was meant to make this salad. And what a delicious, crisp, fresh salad full of Farmer’s Market goodies it was! Oh, and it is mega pretty. Bonus!
Carrot Salad with Yogurt and Coriander
- 1 cup walnut halves
- 1 Tbsp vegetable oil
- 2 tsp sugar
- kosher salt and freshly ground black pepper
- 1/2 cup Greek yogurt
- 2 Tbsp Sherry vinegar (Red Wine vinegar would be the next best choice)
- 1 tsp honey
- 1/4 tsp groung coriander
- 1 lb. small carrots, scrubbed, very thinly sliced on a mandoline
- 6 medium radishes, cut into thin wedges
- 2 scallions, thinly sliced on a sharp diagonal
- Preheat oven to 375°F. Toss walnuts with oil on a rimmed baking sheet. Bake until lightly toasted and fragrant, about 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool. These can be made up to a day ahead. Store in an airtight container at room temperature.
- Whisk yogurt, vinegar, honey and corainder in a small bowl. Season with salt and pepper. Dressing can be made a day ahead. Cover and chill until serving.
- Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
- Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates and sprinkle with walnuts.