Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Shaved Carrot Salad with Candied Pecans


Posts : 26749
Thanked : 1365
Join date : 2013-01-12

Shaved Carrot Salad with Candied Pecans

Post by Lobo on Sun 24 Jan 2016, 8:35 pm

Shaved Carrot Salad with Candied Pecans

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
Candied pecans add a hint of sweetness and spice to this raw carrot salad, which makes a delicious addition to a spring brunch. Use a mandoline to cut the carrots into very thin slices.

  • 96


  • 2 Tbs. unsalted butter
  • 1 cup (4 oz./125 g) pecan halves, roughly chopped
  • Kosher salt, to taste
  • 2 Tbs. firmly packed light brown sugar
  • 1/4 tsp. ground cinnamon
  • Pinch of cayenne pepper
  • 1/4 cup (2 fl. oz./60 ml) fresh orange juice
  • 1/4 cup (2 fl. oz./60 ml) sherry vinegar
  • 2 Tbs. sugar
  • 2 tsp. Dijon mustard
  • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 2 bunches baby rainbow carrots, peeled and very thinly sliced
      lengthwise on a mandoline, tops reserved for garnish

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


Line a baking sheet with parchment paper. In a nonstick fry pan over medium heat, melt the butter. Add the pecans and cook, tossing occasionally, until toasted, 3 to 5 minutes. Sprinkle a pinch of salt, the brown sugar, cinnamon and cayenne over the pecans and toss to combine. Increase the heat to medium-high and add the orange juice. Cook, tossing occasionally, until most of the liquid has evaporated and the pecans are glazed, 2 to 3 minutes. Pour the pecans onto the prepared baking sheet and let cool for about 10 minutes. Break apart any clumps.

In a small bowl, whisk together the vinegar, sugar and mustard until well combined. Slowly whisk in the olive oil and season the vinaigrette with salt and pepper.

In a bowl, toss the carrots with the vinaigrette to taste and adjust the seasoning with salt and pepper. Pick a handful of leaves off the reserved carrot tops. Top the salad with the candied pecans and garnish with the carrot leaves. Serves 6 to 8.

Williams-Sonoma Kitchen

Related Tips

    Current date/time is Sat 25 Nov 2017, 5:24 am