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.
Recipe information
Yield
SERVES 6 TO 8
Ingredients
Preparation
Step 1
Put the raisins in a small bowl and add about 1/2 cup very hot or boiling water. Set aside to soften for about 10 minutes.
Step 2
In a small bowl, whisk together the oil, vinegar, mustard, honey, 1/2 teaspoon salt, and a few grinds of pepper. Set aside.
Step 3
With a vegetable peeler or mandoline, peel the carrots into thin ribbons and put in a large bowl along with the pine nuts and parsley. Drain the raisins, pat dry, and add them to the bowl as well.
Step 4
Drizzle the dressing over the carrots and mix well with your hands. Taste and season with more salt or vinegar as needed. Serve right away.
TIP
Step 5
To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and stir frequently until golden and toasted, 3 to 4 minutes. (Be careful—they go from golden to burned in an instant!) Transfer to a plate and let cool before using.
