Eye Candy

My good friend Betty is an amazing chef who inspires me with her use of fresh ingredients.  This recipe is based on something she served me during a recent visit to her home.  It’s an interesting update on the old carrot-raisin salad from the 50s and 60s, which used to drive me away in horror.  Instead of being weighed down with sour cream and mayonnaise, this bright beauty is light and sweet.  It is an unexpected addition to picnics, or a great side dish for soup and sandwich night.  And it's rich color makes a great counterpoint to anything else on the table.

The one lavish ingredient in this dish is “sunflower greens,” which I find in Whole Foods in a bag next to the bean sprouts.  I rinse them, shake them dry, and then pinch off the white root, using only the small pair of leaves.  It makes it look like butterflies are dancing in the salad.  When I can’t find these sprouts, I just chop some fresh flat-leaf parsley and toss throughout the salad.  Don’t omit the green, however.  It’s an important contrast to the bright orange of the carrots.

I’ve dubbed this dish “Eye Candy” because it’s packed with Vitamin A, it’s wonderfully sweet, and it's so pretty.

Eye Candy

5 carrots, peeled, root end cut off

1/3 lb. shelled walnut halves or pieces

3 oz bag sunflower greens (or substitute ¼ cup fresh flat-leaf parsley, coarsely chopped)

1 tablespoons brown sugar

1 tablespoon Dijon mustard

1 tablespoon extra virgin olive oil

1 tablespoon apple cider vinegar

Pinch of salt

In a dry skillet, place walnuts in a single layer over medium-high heat, tossing and toasting until the oils begin to render out. Remove quickly to a cool plate or bowl to cool.  If they burn, discard and start over.  Do not add burnt nuts to salad.  (You know they are toasted when you can begin to smell the walnuts.  Do not skip this step.  Walnuts taste different when they are raw and will not add a rich taste to the salad.)

Using the large round holes on a box grater, grate the carrots being careful not to cut your nails or fingertips.  As an alternative, you can put them in the food processor fitted with a grating disk.  Cut the carrots into 1 ½ inch chunks and lay them sideways in the feeding tube for best results.  Place the grated carrots in a medium bowl.

Dress the carrots with a dressing made by whisking together 1 tablespoon of brown sugar, 1 tablespoon of Dijon mustard, 1 Tablespoon of oil, and 1 Tablespoon of apple cider vinegar.  Pour over the carrots and toss until well-coated.  Add a pinch of salt and toss again.

Add the toasted walnuts and sunflower greens and toss until well distributed.  Let sit 1 hour before serving to let the flavors marry.  May be stored in a sealed container in the refrigerator for 3-5 days.