Cooked Carrot Salad with Pine Nuts and Golden Raisins


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Cooked Carrot Salad with Pine Nuts and Golden Raisins cookbook: Lidia's Family Table
main ingredients: carrot
recipe
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serves: 6 servings

Carrots are a nonappreciated standby. We tend to use them for everything but rarely highlight them. But this dish brings the sparkle out of carrots.
 

Ingredients

1½ pounds carrots
3½ cups water
1½ cups white vinegar
2 tablespoons honey
¼ cup pine nuts
¼ cup golden raisins
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
1½ tablespoons fresh mint, finely shredded

Directions

Peel and trim the carrots and cut them into 3-inch lengths. Slice these lengthwise into wedges, all about 1/3-inch thick.

Pour the water, vinegar into a 3 or 4 quart saucepan and set over high heat. Stir in the honey. When the water's boiling, drop in the carrot wedges and cook uncovered, at a good bubbling boil for 25 to 30 minutes, until cooked through but with some texture to the bite. Don't let them get mushy.

Meanwhile toast the pine nuts in a dry skillet over medium heat, tossing them frequently until light gold; spill them onto a plate to cool.

When the carrots are cooked, lift them out of the pan with a spider; let them cool and drain in a colander. Keep the carrot cooking liquid at the boil and drop in the raisins; poach for about 5 minutes until plump, then lift them out and let them cool and drain.

Boil the vinegar liquid vigorously now to reduce quickly - it will take 5 minutes or more - until only a 1/4 cup or so of thick syrup remains in the pan. Lower the heat as the liquid level nears the pan bottom and pour it into a cup or small bowl before it burns.

Put the carrots in a mixing bowl and toss with 2 tablespoons of the syrup and several pinches of salt. Let them marinate briefly. Before serving, toss the carrots with a tablespoon of olive oil, the pine nuts, raisins and the shredded mint leaves. Taste and season with more salt; if you want more dressing, add more oil or any remaining syrup. Arrange on a serving platter or portion on salad plates.

Lidia's Family Table

This book contains more than 200 fabulous dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment

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