This salad ranks amongst one of the favourites in our home, and is the perfect fit for Rosh Hashana using both carrots and dates, here they are livened up with fresh mint and a zingy lemon vinaigrette. The hazel nuts are optional in this recipe as here are Jews who have the tradition to not eat nuts on Rosh Hashana.
- 2 tablespoons ﬁnely chopped shallots
- 500g (2 ½ cups) carrots peeled
- 65g (1/3 cup) chopped medjool dates
- 35g (1/4 cup) roughly chopped fresh mint leaves
- 75g (1/2 cup) blanched hazelnuts (optional)
- 1/2 teaspoon ﬁnely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- 4 tablespoons olive oil
- freshly ground black pepper (to taste)
Grate the carrots on the large holes of a box grater or with a food processor. Combine the carrots with shallots, dates and mint. Set aside
for the vinaigrette.
In a small bowl whisk together zest, juice, sugar, mustard and salt until sugar and salt have dissolved. Add the oil in a slow stream, whisking constantly until the dressing is well blended. Season with more salt and pepper to taste. (vinaigrette can be prepared up to 3 days before serving- store in an air tight container in the fridge).
Just before serving dress the salad with desired amount of dressing and top with hazelnuts if using, serve immediately.