Quick recipe - No cooking required!
By PASCALE PEREZ-RUBIN , the Jerusalem Post, November 28, 2019
https://www.jpost.com/Israel-News/Pascales-Kitchen-Shabbat-inspiration-609302
This week, I decided to include a few of my favorite Shabbat recipes. The first one is a carrot and candied pecan salad, which I included in one of my cookbooks over a decade ago, and for which I still receive so many accolades all these years later. You can swap the pecans with walnuts, almonds or cranberries – or really any other nuts or dried fruits you desire. You can also cut the carrots into different shapes to vary the salad.
Carrot and candied pecan salad
(photo credit: PASCALE PEREZ-RUBIN)
Carrot and candied pecan salad
Makes 8 servings.
5-6 carrots, grated
Bunch of chives, finely chopped
100 g. candied pecans, crushed coarsely
Dressing:
½ cup oil
¹⁄3 cup citrus vinegar
¾ tsp. salt
2 level Tbsp. demerara sugar
1 clove garlic, crushed
Mix the carrots and chives in a large serving bowl. Mix the salad dressing ingredients together and then pour over the carrots. Mix and then sprinkle pecans on top.
Level of difficulty: Medium.
Time: 20 minutes.
Status: Pareve ( vegetarian )
Makes 8 servings.
100 g. candied pecans, crushed coarsely
½ cup oil
¹⁄3 cup citrus vinegar
¾ tsp. salt
2 level Tbsp. demerara sugar
1 clove garlic, crushed
Level of difficulty: Medium.
Time: 20 minutes.
Status: Pareve ( vegetarian )
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