Carrot Salad with Pecans (Carrot and Pecan Salad)

Name: Carrot Salad with Pecans
Yield: 8
Ingredients: SALAD; 2 large grated carrots; 2 green onions, without skins, finely chopped; 4 large radishes, cut into thin slices; 100g of toasted pecans; 1/3 cup of black currant jam, seedless; 1 head of crisp, smooth, Roman or frisée lettuce; Dressing; 2 tablespoons of lemon juice; 2 tablespoons of mustard; 2 tablespoons of olive oil; 1 cup of fresh whipped cream, beaten to thicken; Salt to taste

1
SALAD
2
2 large grated carrots
3
2 green onions, without skins, finely chopped
4
4 large radishes, cut into thin slices
5
100g of toasted pecans
6
1/3 cup of black currant jam, seedless
7
1 head of crisp, smooth, Roman or frisée lettuce
8
Dressing
9
2 tablespoons of lemon juice
10
2 tablespoons of mustard
11
2 tablespoons of olive oil
12
1 cup of fresh whipped cream, beaten to thicken
13
Salt to taste

Ingredients

1
SALAD
2
2 large grated carrots
3
2 green onions, without skins, finely chopped
4
4 large radishes, cut into thin slices
5
100g of toasted pecans
6
1/3 cup of black currant jam, seedless
7
1 head of crisp, smooth, Roman or frisée lettuce
8
Dressing
9
2 tablespoons of lemon juice
10
2 tablespoons of mustard
11
2 tablespoons of olive oil
12
1 cup of fresh whipped cream, beaten to thicken
13
Salt to taste

Directions

1
Prepare the dressing by mixing lemon juice, mustard, olive oil, whipped cream, and salt. Reserve
2
Place the carrots, green onions, radishes, pecans, and currants in a bowl
3
Add the dressing to the salad and mix well
4
Serve on a bed of crisp lettuce
5
Serve immediately.

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