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Carrot Salad with Green Grapes, Coriander and Ricotta Salata
This vibrant salad is a refreshing and flavorful side dish that's perfect for any occasion. The sweetness of the carrots and grapes is balanced by the earthy coriander and salty ricotta salata. This salad is salty, sweet, and savory in the right ways, plus a supremely crunchy texture makes it a perfect partner for everything from grilled salmon to roast chicken. Enjoy with a chilled California white wine like Sauvignon Blanc or Vermentino.
Pairs With
Yield: 4 Servings
Ingredients
- 1 pound (500g) rainbow carrots, peeled and julienned
- 1 cup (182g) green grapes, halved
- ¼ cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1 shallot (47g), minced
- 2 teaspoons Dijon mustard
- 2 teaspoons ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup (113g) toasted hazelnuts, chopped
- ½ cup (10g) Italian parsley leaves
- ½ cup (8g) fresh mint leaves
- ¼ cup (47g) ricotta salata cheese, thinly sliced
Instructions
- In a large bowl, combine the carrots and grapes.
- In a small bowl, whisk together olive oil, vinegar, honey, shallot, mustard, coriander, salt, and pepper.
- Pour three-quarters of the dressing over carrot mixture and toss to coat.
- Arrange the carrot mixture on a platter. Top with hazelnuts, parsley, mint, and ricotta salata. Spoon the remaining dressing over everything and serve.
Pairs With
