This salad ranks amongst one of the favourites in our home, and is the perfect fit for Rosh Hashana using both carrots and dates. Here they are livened up with fresh mint and a zingy lemon vinaigrette. The hazel nuts are optional in this recipe as here are Jews who have the tradition to not eat nuts on Rosh Hashana.
- 2 tablespoons finely chopped shallots
- 500g (2 ½ cups) carrots peeled
- 65g (3-4 dates) chopped medjool dates
- 15g (1/2 cup) roughly chopped fresh mint leaves
- 75g (1/2 cup) blanched hazelnuts (optional)
Honey mustard lemon vinaigrette:
- 1 tablespoon French mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- juice and zest of 1 lemon
- flaky sea salt and freshly ground pepper to taste
- 3/4 cup extra virgin olive oil
For the vinaigrette:
In a medium mixing bowl set over a damp towel (to ensure that the bowl doesn’t move while you whisk) combine the mustard, honey, garlic, lemon zest and zest, juice, season with salt and pepper. Add the oil in a slow stream, stopping every few tablespoons to ensure that the oil has been incorporated into the dressing, once ⅔ of the oil has been added the dressing should be thickened, stop whisking and taste. Does it need more oil? More salt, more pepper? Add what is needed and keep on whisking, stopping every tablespoon or so until it tastes perfect. You may not use all the oil. The vinaigrette can be prepared up to 5 days before serving- store in an airtight container in the fridge.
1. Grate the carrots on the large holes of a box grater or with a food processor. Combine the carrots with shallots, dates, and mint.
2. Just before serving, dress the salad with the desired amount of dressing and top with hazelnuts if using, serve immediately.