Walnut and Carrot Salad Recipe
A gorgeous looking and gorgeous tasting salad. Allow your guests to dress it themselves with the salad dressing served separately. You can make it the morning of, and refrigerate covered until the evening. Try it with dried cranberries instead of raisins for a bit more zing.
Make the dressing from the zest from the orange, the juice from the orange, the lemon juice, the oil, the garlic and 1/2 of the walnuts. Put it in a blender to whiz it smooth. Adjust taste with salt and pepper. Cover and refrigerate until needed.
Wash the carrots, peel if necessary, and grate them coarsely. Put into a large bowl.
Make the salad by tossing together the carrot, the onion, the remaining whole walnuts, the raisins and the washed watercress (trim off any thick stocks, if you wish.)
Serve the salad with the dressing on the side for people to dress their own.
4 oz (120g) whole shelled walnuts = 1 cup; use 1/2 cup (2 oz / 60g) for the dressing 2/3 cup raisins = 4 oz / 115g. Feel free to be more generous. Dried cranberries are also amazing in this, particularly at Christmas time. (In the picture, we used dried cranberries.) Allow yourself a large bowl for tossing, then serve in another smaller bowl if you wish.