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Carrot salad with coriander, parsley, almonds and Sherry vinaigrette

Australian Gourmet Traveller recipe for carrot salad with coriander, parsley, almonds and Sherry vinaigrette.

By Emma Knowles
  • Serves 8 - 10
  • 20 mins preparation
  • 1 hr cooking plus cooling
Carrot salad with coriander, parsley, almonds and Sherry vinaigrette
Carrot salad with coriander, parsley, almonds and Sherry vinaigrette

Add the carrots to the oven once the potatoes are done and make sure they're super-tender and dark at the edges before you take them out. A combination of roasted and raw carrot has double the texture and flavour. We used a mix of orange and purple carrots; pick whatever's sweet and crunchy on the day.

Ingredients

  • 8 carrots, scrubbed
  • 2 tbsp olive oil
  • 2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways
  • 1 garlic clove, finely chopped
  • Juice of ½ lemon
  • 2 tbsp Sherry vinegar
  • 1 cup each coarsely chopped flat-leaf parsley and coriander
  • 3 spring onions, thinly sliced
  • 50 gm roasted almonds, coarsely chopped
  • 50 ml extra-virgin olive oil

Method

Main
  • 1
    Preheat oven to 170C. Halve 6 of the large carrots lengthways, then chop into roughly 5cm chunks and combine in a bowl with half the olive oil. Season to taste, spread in a roasting pan lined with baking paper and roast until tender (1¼-1½ hours).
  • 2
    Toss Dutch carrots in a bowl with remaining olive oil, season to taste, then 30 minutes before larger carrots are done, spread Dutch carrots on top of larger carrots and roast until tender (25-30 minutes). Set aside to cool to room temperature.
  • 3
    Combine garlic, lemon juice and vinegar in a bowl, season to taste and stand for 5 minutes for garlic to soften. Cut remaining carrots into julienne on a mandolin, add to garlic mixture with herbs, spring onions, almonds and extra-virgin olive oil, toss to combine and season to taste. Place roast carrots on a serving plate, scatter salad over and serve with roast turkey and other accompaniments.