Shaved Carrot Pear Salad With Curry Vinaigrette Recipes

MUSTARD SEED AND CURRY LEAF CARROT SALAD

Mustard Seed and Curry Leaf Carrot Salad image

Tempered spices (aka chhonk, or tadka) + lime + salt + grated raw vegetables = a quartet of freshness, texture, and balanced flavor -- it will become your new go-to technique for salads. The key is choosing a vegetable that doesn't get super wilty and spices that will add texture but not overwhelm. Here's my favorite version, which uses carrots (their natural sweetness goes well with bitter, earthy spices), and the South Indian spice combo of mustard seeds and curry leaves. Try this with other vegetables -- cucumbers, beets, and radishes would all work great -- or test out another combination of spices, like cumin seeds, red chile powder, and dried red chiles. The mix-and-match possibilities are endless.

Provided by Priya Krishna

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 teaspoon black mustard seeds
8 fresh curry leaves
4 large carrots, grated
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
1/2 teaspoon kosher salt, plus more if needed

Steps:

In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Combine the carrots and the oil mixture in a bowl, add the lime juice and salt, and mix well. Taste and adjust the lime juice and salt, if needed.

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE image

Categories Salad Fruit Appetizer No-Cook Low Fat Quick & Easy

Yield 4 - 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley. In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

SHAVED CARROT & PEAR SALAD WITH CURRY VINAIGRETTE

Shaved Carrot & Pear Salad With Curry Vinaigrette image

I saw this prepared on Giada's 'Everyday Italian' cooking show. The episode was 'Bikini Ready Dinners'. I was so intrigued I knew I had to copy the recipe somewhere safe!

Provided by KT_Z4571

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended -- D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil

Steps:

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 254.4, Fat 14.2, SaturatedFat 2, Sodium 702.4, Carbohydrate 33.2, Fiber 8, Sugar 18.8, Protein 2.2

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