A basic, everday carrot salad recipe…
This salad is a gourmet version of the simple carrot salad I used to make as a child. Back then, the shredded carrots were tossed with a simple vinaigrette and topped with hard-boiled eggs. It was one of our family’s standard salads – not a week went by without me preparing a batch.
… dressed up with chopped carrot greens, an orange vinaigrette, sweet currants and whole cumin seeds!
This salad, however, puts a new spin on the humble dish. Carrot tops (or greens) are chopped and then tossed with the shredded roots. They contribute another layer of “carrotiness” to the salad, as well as their cheerful green color. The salad is then tossed with an orange-scented vinaigrette and plump currants – both accentuating the carrots’ inherent sweetness. As a last touch, toasted whole cumin seeds are added for a delicious contrast to the sweetness of the dish.
This salad is wonderful served on its own, but it also makes a colorful, tasty side for any antipasti or tapas menu.
Bon appétit!
Food & wine pairing: Gewürztraminer with carrot salad
A full-bodied, aromatic white wine – like a Gewürztraminer or an off-dry Riesling – is lovely with this exotic salad.
Carrot salad with carrot tops, currants and toasted cumin
serves 4
active time: 20 min
For the vinaigrette
- 1/4 teaspoon finely grated orange zest (use a microplane grater)
- 2 tablespoons orange juice
- 1 1/2 tablespoons aged sherry vinegar
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
For the salad
- 2 teaspoons cumin seeds
- 1 1/4 lbs (565 g) carrots – peeled and finely grated (use the shredding attachment of a food processor)
- 1/4 cup currants – soaked in hot water for 10 minutes
- 1/2 cup finely chopped young carrot tops
- Step 1: To make the vinaigrette – Place all of the ingredients in a small bowl. Whisk until well blended and set aside.
- Step 2: Heat a small heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn a deep golden color and are fragrant — about 2 minutes — shaking the pan continuously and taking care not to burn the spices. Transfer to a small bowl to cool. Place the grated carrots in a large bowl. Drain the currants and add them to the carrots. Add the chopped carrot tops and cumin seeds and drizzle with the vinaigrette. Toss well and serve.
Viviane’s tip
- When using carrot tops, I recommend buying organic carrots to avoid eating tops that might have been sprayed with pesticides. If you can’t find carrots with their tops still attached to the roots, then substitute the chopped carrot tops with 1/3 cup of finely chopped Italian parsley or fresh chives.
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What a great carrot salad! Love the addition of cumin, and how clever of you to add the carrot tops!
I never think of carrot salad. This recipe looks great. Really light and refreshing. Perfect for lunch!
My mom made carrot salad too! Your version is so much better, the vinaigrette and carrot tops bring out the fresh veggie flavor we crave!
It’s been years since I’ve made a carrot salad! I love that you added dried fruit—and the vinaigrette sounds divine!
Thanks, Liz! I’m so glad you love the currants and vinaigrette… they do give this humble salad a delicious flavor.
Adding the tops is such a great idea! Love the orange vinaigrette too. Can’t wait to put this together.
Thank you, Lisa!
We have all overdosed on that salad in childhood but i so welcome your modernized version with cumin and…Carrot tops ? Great idea and will try soon.
I’m so glad to hear, Evelyne. I must say I had my share of carrot salad as a child too!
Wow. This looks great. Thanks for the recipe.
We love carrots..raw, or in salad, or soup, roasted…can’t get enough of it. Your gourmet carrot salad looks delightful!
Angie! I am with you on that… Thank you so much for your lovely comment. Here’s the the humble carrot!