An Imperfect Pickled Carrot Salad

 

It’s reported that between 30 - 50% of carrot crops never leave the farm gate simply because they can look a little wild and extra curvy. They are still packed full of flavour and perfect for making great salads.Macerating (or fast pickling) is a great new way to enjoy them and trending with the foodies. Try making this deliciously imperfect salad at home. Scroll to the bottom to watch the creator Alex Kearns of the Glebe Point Diner make the salad.

An Imperfect Pickled Carrot Salad

Ingredients

    • 250g curly carrots
    • 1 tbsp sugar
    • 1 tsp salt
    • 1 bunch mint
    • 1 bunch dill
    • goat’s fetta
    • handful of walnuts
    • 1 tbsp red wine vinegar
    • olive oil

    Method

    1. Select an assortment of curly misshapen carrots. Peel and slice lengthwise to make them about the same size. Any small carrots can be used whole. Place carrots, sugar and salt in a bowl and mix. Allow to sit for 30 mins. Taste the carrot juice and if it is too sweet or salty rinse under water.
    2. Toast walnuts in a hot dry pan for about 5mins. Then set aside to cool.
    3. Combine carrots and herbs in a bowl, drizzle over vinegar and lots of olive oil. Top with crushed walnuts and goats cheese and your ready to eat.
    ENJOY

    Recipe by Alex Kearns, Executive Chef, Glebe Point Diner

    Serves: 4

    Let chef Alex Kearns show you how to make the salad

    Ingredients for An Imperfect Pickled Carrot Salad

    Dill (bunch)

    Product of VIC (Aust)

    $3.29 ea

    Mint (bunch)

    Product of VIC (Aust)

    $2.29 ea