Oxbow Farm & Conservation Center

Butterhead Salad w/ Carrot, Currants, & Curry Dressing

I like the crunch of the carrots & nuts and the chew of the currents with the tender leaves of butterhead. Later in the season when you have a lot of big carrots this will make delicious carrot salad w/out the lettuce. Just grate a bunch of carrot and toss with the other ingredients & dressing. From the Officina’s kitchen


  • butterhead lettuce
  • carrots
  • currants
  • almonds or cashews, toasted
  • 2 T olive or organic peanut oil
  • 2 tsp curry powder
  • 1/2 tsp honey
  • 1 T apple cider vinegar
  • salt and pepper to taste

  • For dressing:

    Put all the ingredients in a jar with a tight fitting lid and shake to combine.

  • Rinse the carrots and gently scrub if needed, use a vegetable peeler to peel long ribbons. If you have the time, place the ribbons in a bowl of ice water and they will curl up nicely, this is not necessary but fun!

  • Toast almonds or cashews in a 300°F  oven for 5 or so minutes till lightly browned & smelling yummy.

  • Sprinkle the carrots, currents and almonds on top of the lettuce, either in a large bowl or individual bowls. Drizzle dressing over top and toss. Left over dressing will keep in the fridge for a week.

  • Note:  Later in the season when you have a lot of big carrots this will make delicious carrot salad w/out the lettuce. Just grate a bunch of carrot and toss with the other ingredients & dressing.