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Carrot Salad with Yogurt and Coriander

Name: Carrot Salad with Yogurt and Coriander
Ingredients: 1 cup walnut halves; 1 tablespoon grapeseed or vegetable oil; 2 teaspoons sugar; Kosher salt Freshly ground black pepper; 1/2 cup whole or 2% Greek yogurt; 2 tablespoons Sherry vinegar; 1 teaspoon honey; 1/4 teaspoon ground coriander; 1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline; 6 medium radishes, cut into thin wedges; 2 scallions, thinly sliced on a sharp diagonal

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool.
2.
DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
3.
Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.
4.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
5.
Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
6.
Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.

Recipes sourced from Epicurious.com.

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