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Carrot and Courgette Salad

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Carrot and Courgette Salad

Never heard of a courgette? Don’t worry. It’s the French word for zucchini, and it’s used in several countries across Europe, where it is preferred to the Italian term.

This recipe comes from Ireland’s Avoca Cafe, where the emphasis is on freshness and full flavor. So, use organic carrots, young zucchini that are not fat with water. Also, use your food processor to grate both of them, and this salad comes together in minutes.

Do not overdress the salad. Instead, let it sit for 30 minutes before serving and stir it once or twice. You may find yourself adding a touch more salt when you serve it, just to give it added flavor.

Carrot and Courgette Salad

5 carrots, peeled and coarsely grated
5 young zucchini, coarsely grated
A bunch of cilantro, chopped (reserve a sprig for garnish)
4 tablespoons French dressing (recipe follows)
1 tablespoon roasted pumpkin seeds or pepitas
1 scant teaspoon poppy seeds
Zest of 2 oranges, divided use
Juice of 1 orange
Salt, to taste
Pepper, to taste

Put the grated carrots and zucchini in a bowl and mix with the cilantro, dressing, seeds, most of the orange zest and orange juice. Season to taste with salt and pepper. Let set 30 minutes for the flavors to come together, stirring once or twice.

Just before serving, garnish with the remaining orange zest and reserved sprig of cilantro.

Makes 4-6 servings.

Adapted from “Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes

French Dressing

1 cup sunflower oil
1 cup olive oil
1 cup peanut oil
1 cup red wine vinegar
Salt, to taste
Pepper, to taste
2 garlic cloves, minced
3 tablespoons grainy mustard
2 scant teaspoons honey, or less, to taste

Place oils, vinegar, salt, pepper, garlic, mustard and honey in a bowl, and whisk until emulsified. This can be stored in a bottle and shake vigorously before using. It will keep in the refrigerator for several weeks.

Makes about 2 1/4 cups.

Adapted from “Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes


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