in Middle East

Carrot salad with walnuts

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Ingredients for 4 servings:

  • 500 g carrot(s), organic
  • 80 g walnut kernels, finely chopped
  • 1 medium-sized lemon(s), juice
  • ½ tsp organic lemon peel, grated
  • 2 tbsp dill, finely chopped
  • 3 tbsp rapeseed oil
  • 1 tsp sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Israeli recipe

Trim some of the tops and bottoms from the carrots. Clean them thoroughly with a brush and coarsely grate them with the skin on. Mix in the other ingredients and season with salt and pepper. Let the salad sit for a good 2 hours before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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