The photo of this salad, made with beets, was so gorgeous, I've wanted to make it for YEARS! But, my husband doesn't love beets, and I don't like to cook things he doesn't love. He does love carrots, though, so I made the original recipe for the farmers and apprentices, and used the extra dressing on just carrots. My husband went back for seconds!
Original recipe: Beet-and-carrot-salad-with-curry-dressing-and-pistachios
Shaved Carrot Salad with Curry Dressing and Roasted Pistachios
- 1/2 c. pistachios
- 1 t. plus 1/2 c. EVOO
- 1 t. himalayan pink salt
- 1 T. curry powder (I used Frontier brand)
- 2 garlic cloves, finely grated
- 6 T. apple cider vinegar
- 1 T. Dijon mustard
- 8 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
- lemon juice for serving
Preheat oven to 350. On a rimmed baking sheet, toss pistachios with 1 t. oil and season with salt. Roast, tossing once, until pistachios are light brown, about 6 minutes. Cool, then chop coarsely.
Meanwhile, bring curry powder and remaining 1/2 c. oil to a simmer in a small saucepan over medium heat, swirling occasionally. PAY ATTENTION - do not let this burn! Let cool.
In a pint jar, combine garlic, vinegar, salt and mustard. Add curry oil and wait 2-3 minutes for the oil to rise to the top. Using an immersion blender, submerge to the bottom of the jar and turn on. Allow the blender to draw the oil in until it's all emulsified. This should take a few seconds! Don't overblend or you'll damage the oil.
The recipe makes about 1 cup of dressing, which is more than you'll need for this salad.
Toss carrots with enough dressing to coat and set aside until you're ready to serve it.
Toss again, adjust salt, and season to taste with lemon juice. Serve topped with pistachios.
I served it with risotto, and it was a nice counterpoint to the rich creaminess of the rice.
The dressing can be made 2 days ahead and stored in the fridge, but it will solidify, so remember to take it out a few hours before you'll need it.