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CHOW: Recipes: Carrot-Currant Salad with Rosemary

Carrot-Currant Salad with Rosemary Recipe

From: Field Guide to Herbs & Spices , by

This is a tasty take on the standard salad side.

INGREDIENTS
  • 1/2 cup rice wine vinegar
  • 1/2 cup vegetable oil
  • 1 pound peeled and shredded carrots
  • 1/4 cup currants
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped rosemary
INSTRUCTIONS
  1. Whisk together 1/2 cup rice wine vinegar and 1/2 cup vegetable oil with salt and pepper to taste.
  2. Mix well with 1 pound peeled and shredded carrots, 1/4 cup currants, 2 tablespoons finely chopped shallots, and 2 tablespoons finely chopped rosemary.
  3. Marinate for 1 hour before serving. This salad keeps well up to 4 days, refrigerated.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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