Ingredients

• For the Dressing


• 2 tbsp fresh lemon or lime juice (1 Lemon)

• 1½ tbsp Dijon mustard

• ½ tsp ground cumin

• 3 tbsp extra virgin olive oil

• Salt and cracked black pepper, to taste

• For the Salad


• 1lb – 500g carrots, peeled and grated

• 1 apple, julienned (crisp variety like Pink Lady or Granny Smith)

• 2 tbsp fresh parsley, finely chopped

• 1 small shallot, finely sliced
• ½ cup walnuts, roughly chopped

Steps

• Step 1

  For the dressing, in a large mixing bowl, whisk together lemon juice, Dijon mustard, cumin, salt, and pepper. Then whisk in olive oil pouring slowly until emulsified.

• Step 2

  Grate the carrots using a box grater or food processor. Use the fine grating side or disc for a light, delicate texture. Add to the dressing.

• Step 3

  Add the julienned apple, chopped parsley, sliced shallot and walnuts.

• Step 4

  Toss well to combine. Let it sit for at least 10-20 minutes refrigerated before serving to soak up the flavour.

• Step 5

  Serve chilled or at room temperature.

Little Tips

Add a poached egg onto and serve as a meal. Keep salad at room temperature so it doesn't cool the egg too quick.

This salad is perfect alongside quiche, roast chicken or just a crusty baguette with wine. Santé!