Salads Recipes - Carrot and Caraway Salad Recipe

Ingredients

Serve 4

• 500 g/1 lb carrots, cut into sticks

• 2 teaspoons caraway seeds

• 2 teaspoons soft light brown sugar

• 150 ml/1/4 pint water

• chopped herbs, to garnish

Dressing:

• 3 tablespoons orange juice

• 1/2 teaspoon finely grated orange rind

• 4 tablespoons grape seed oil, or 2 tablespoons sunflower oil plus 2 tablespoons olive oil

• salt and pepper

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Method:

1. Place the carrots in a saucepan with the caraway seeds, sugar and the measured water.

2. Bring to the boil and cook, uncovered, on a fairly high heat for about 5 minutes, stirring once or twice, until all the water has evaporated and the carrots are still just firm. Transfer to a shallow serving dish.

3. Meanwhile, prepare the dressing. Put the orange juice and rind into a small bowl and gradually whisk in the oil, or place all the ingredients together in a screw-top jar and shake well to combine. Season well to taste with salt and pepper.

4. Pour the orange dressing over the carrots while they are still hot. Allow to cool. Sprinkled with chopped herbs, and serve.