Carrot and Pecan Salad

            Carrot and Pecan Salad


                             

Ingredients

For the salad

- about 500 g of grated carrots
- Bunch of chives finely chopped
- 100 g caramelized pecans
- crashed in food processor

For the sauce

- 1/2 cup vegetable oil
- 1/3 of a cup of cider vinegar or apple vinegar
- 3/4 teaspoon salt
- 2 flat tablespoons brown sugar
- 1 large clove garlic, crushed

Carrot and pecan salad - international cooking blogCarrot and pecan salad - international cooking blogCarrot and pecan salad - international cooking blog
Mix carrots and chives in a clear serving bowl. Mix the sauce ingredients: 1/2 cup vegetable oil
Carrot and pecan salad - international cooking blogCarrot and pecan salad - international cooking blogCarrot and pecan salad - international cooking blog
1/3 of a cup of cider vinegar or apple vinegar, 3/4 teaspoon salt,2 flat tablespoons brown sugar
Carrot and pecan salad - international cooking blogCarrot and pecan salad - international cooking blog
1 large clove garlic, crushed, and pour over carrots. Place in the refrigerator for 5-12 hours so that the carrots will soak the sauce.
Carrot and pecan salad - international cooking blogCarrot and pecan salad - international cooking blog
Mix the salad and sprinkle with pecans just before serving. Serve cold.

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