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Carrot Apple Salad with Mustard-Thyme Vinaigrette

November 29, 2010

Carrot Apple Salad with Mustard-Thyme Vinaigrette

In honor of this lovely, post-Thanksgiving Monday, I present to you a salad. If you’re anything like me, the past few days have been ones of epic indulgence-‐from Wednesday night pie-prep bowl lickings, to the Thursday feast, followed by a weekend of eating out with visiting relatives, I for one, could go for some veggies.

Don’t get me wrong. I’m still looking forward to one more Turkey Gobbler-esque sandwich, especially in the interest of polishing off our unrelenting supply of Thanksgiving leftovers. But in these post-feast days, prior to the launch of Christmas cookie production and holiday party attendance, I’ll happily nosh on leafy greens and hearty winter roots vegetables. Especially if it means I can have that last slice of apple crumb pie for dessert.

This is salad is perfect for using up the carrots and thyme leftover from the Thanksgiving turkey roast, or the last few apples that narrowly escaped being made into pie. If you find yourself shopping for ingredients at your local farmer’s market, seek out the multi-colored carrots-‐it’s hard to argue with a Technicolor salad, especially these bleak November days.

carrot salad, of the multi-colored variety

Carrot Apple Salad with Mustard Thyme Vinaigrette
Mustard acts as an emulsifier in this recipe, yielding a creamy, smooth vinaigrette. There’s plenty of room for adaptation with different herbs/spices in the dressing, and the vegetable base could be altered (celery! red bliss potatoes! roasted cubes of winter squash!) for some enticing variations.

For the dressing:
2 tsp. Dijon mustard
3 tbsp. olive oil
1 tbsp. apple cider vinegar
2 tsp. honey
1 tsp. fresh thyme
1/2 shallot, finely chopped
Salt and freshly ground black pepper

For the salad:
1.5 to 2 cups carrots, thinly sliced
1 large apple, thinly sliced
1/2 small red onion, sliced paper thin
chopped pistachios or sunflower seeds (optional)

Put mustard in a medium bowl, large enough to accommodate the completed salad. Slowly drizzle in oil, whisking constantly and vigorously to emulsify. Whisk in the vinegar, honey, thyme and shallot. Season to taste with salt and pepper. Add the carrots, apple and onion to the bowl. Toss, and sprinkle with the pistachios/sunflower seeds just before serving.

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3 Comments leave one →
  1. December 28, 2010 8:38 am

    I made this! And then I ate it! It was delightful. Thank you for the inspiration, Hil.

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