Shaved Carrots and Faro salad with Toasted Pecans

Preparation Time 25 minutes

Cook Time 20 minutes

Serves about 4 to 5

Ingredients

  • Carrot 1 medium or 2 small

  • Faro ½ cup (available in Trader Joe’s)

  • Spring onions or scallions 5

  • Pecans or walnuts chopped 3 tbsp

  • Dried cranberries 2 tbsp

  • Minced garlic 1 clove

  • Lemon rind or orange rind 1 tbsp

For the Vinaigrette

  • Malt vinegar or apple cider vinegar 2tbsp

  • Walnut oil or extra virgin olive oil1 tbsp

  • Brown sugar 1 tbsp

  • Lemon juice 2 tbsp

  • Salt

  • Crushed black pepper

Method

  1. Wash the carrot and shave the whole carrot with a peeler

  2. In about two cups of salted water, simmer the faro until it becomes el dente. Drain the water and set the faro aside

  3. In a skillet, toast the pecans till they start to caramelize. Be careful while doing this, as having a high content of oil, pecans tend to burn very easily

  4. Whisk in all the ingredients listed to make the vinaigrette

  5. In a bowl, toss the faro, shaved carrot, pecans, cranberries and the citrus rind along with the dressing.

  6. Adjust seasoning and add lemon juice if needed.

  7. You could add any other root vegetable like kohlrabi, turnip, daikon radish, beets to the salad. Just remember to shave these veggies!

Note: Use a peeler to get shavings


SaladsDevanjali LuthraCarrot, Faro, Healthyeating, salad, pecansComment