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.