Crunchy Carrot Salad with Peppery Buttermilk Balsamic Dressing
This is one of those deliciously dependable salads that’s easy to make and perfect year-round— partially because it uses pantry staples like celery and carrots— but also because the dressing is creamy and zingy and peppery (and yes— I also use it as a spread for sandwiches— just thicken it with a bit of mayo!). The salad is also as much about the nuts as anything cause it’s all about that crunch— use any kind you like but make sure to toast them first to bring out their nuttiness.
Serves 4
INGREDIENTS
2 stalks celery, including fronds
3 medium carrots, peeled
2 Persian cucumbers
½ cup almonds
¼ cup hazelnuts
Dressing
5 tbsp balsamic vinegar
1 cup buttermilk
1 tbsp olive oil
1 tbsp honey
½ tsp kosher salt
½ tsp pepper
METHOD
Make the dressing. Combine all ingredients in a tightly sealed container and shake vigorously. Dressing can be made 3 days in advance and stored in the fridge.
Prepare the vegetables. Thinly slice celery on bias and reserve fronds for garnish. Using a mandoline or very sharp knife, thinly slice carrots and cucumber lengthwise. Alternatively, carrots and cucumber can be sliced crosswise.
In a dry pan over low heat, toast nuts until fragrant, approximately 1-2 minutes.
To plate, arrange vegetables on a platter and drizzle with dressing. Top with nuts and celery fronds and finish with a glug of good olive oil and flaky sea salt.
