The Tri-City Herald's Food & Wine section June 16 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Golden Raisin and Carrot Salad with Peanuts
Makes 8 servings.
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1/2 cup golden raisins
8 medium carrots, peeled and coarsely shredded
3 tablespoons finely chopped fresh parsley
3/4 teaspoon salt
3 tablespoons safflower oil
1 tablespoon whole yellow mustard seeds
3 tablespoons sesame seeds
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon peel
1/8 teaspoon freshly ground black pepper
1/2 cup peanuts, coarsely chopped for topping
Place the raisins in a small bowl and cover with hot water. Let stand for 1 hour, then drain. In a large salad bowl, combine the raisins, carrots, parsley, and salt.
Heat the oil in a skillet over medium heat, and add the mustard seeds. In a few seconds, they will begin to pop. As soon as popping starts, add the sesame seeds and cook until these start to pop or turn a golden brown. Pour the oil and toasted seeds over the carrot mixture. Add the lemon juice, lemon peel, and pepper. Toss gently until well blended. Sprinkle with the peanuts immediately before serving.
From: The Old Farmer's Almanac Everyday Cookbook