Heirloom Carrot Ribbons with Pine Nuts and Golden Raisins

Name: Heirloom Carrot Ribbons with Pine Nuts and Golden Raisins
Yield: SERVES 6 TO 8
Ingredients: 1/3 cup golden raisins; 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons Banyuls or sherry vinegar, more as needed; 1/2 teaspoon Dijon mustard; 1/2 teaspoon honey; Salt and freshly ground black pepper; 15 small heirloom carrots (about 1 1/4 pounds); 1/3 cup toasted pine nuts (see Tip); 3 tablespoons chopped parsley

December 22, 2011

Heirloom carrots, with their deep varied hues of orange, yellow, and purple, are ideal for this salad, but you can use regular carrots and it will be just as delicious. Just make sure they’re organic and smaller in size to ensure the same tender, sweet results. You can use a vegetable peeler or a mandoline to make the ribbons. The vegetable peeler takes a little longer, but produces beautifully thin, delicate strips. A mandoline, on the other hand, is faster but makes thicker ribbons if you are not careful. If you go this route, let the ribbons sit for a few minutes after tossing with the dressing so they soften somewhat.

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