Carrot Top Salad
- Yield:10 servings
- Time:20 mins show details
Ingredients
- Dressing
- ½ cup(15g) carrot tops washed well, dried and finely chopped (or substitute parsley)
- 3 tablespoonsextra-virgin olive oil
- 1 tablespoonmaple syrup
- 1 tablespoonfresh lemon juice
- 1 teaspoonlemon zest
- 1clove garlic minced
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoondry mustard powder
- Salad
- ¼ cupcarrot greens washed well, dried and chopped (or substitute parsley)
- 1 pound(500g) carrots peeled and coarsely grated
- 150z (400g) can chickpeas peeled and coarsely grated
- ⅓ cup60g raisins If they're not plump, soak them in warm water for 5 minutes to rehydrate slightly.
- 2 tablespoonspumpkin seeds
- 2shallots finely chopped
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Preparation
- 20 mins
Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
Add all the dressing ingredients to a bowl and whisk until combined (or put into a lidded jar and shake). Taste and adjust seasonings to your liking.
For the salad, add all ingredients to a large bowl, and toss to combine. Before serving, toss with the dressing - note that you might not need all of the dressing, so just add enough for your liking.
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