Almond-carrot salad from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 200) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed sole with capers and lemons (Sole Grenobloise); Gently cooked salmon with mashed potatoes; Fish poached in buttermilk; Roasted salmon with herb vinaigrette; Oven-roasted branzino with hazelnut picada; High-temperature roast lamb; Veal chops with sage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 08, 2021

    This was a nice tasting salad- though I think I'd prefer grated carrots. (I used a vegetable peeler to make strips.) I used olive oil instead of almond oil.

  • lholtzman on October 09, 2020

    If unrefined almond oil is available, buy that. The refined is neutral in flavor and taste.

  • caitmcg on November 11, 2018

    Delicious, fresh and crunchy. Just used the vinegar remaining after the golden raisins soaked instead of discarding and using new vinegar for the dressing. Makes more like 6-8 side servings than 4.

  • lorloff on June 03, 2017

    This is a quite good dish I used Japanese sugar which is less sweet than regular and would still reduce the sugar a bit more. Added one clove of garlic. We did not have raisins in the house I had to leave those out of the recipe. I really liked it - my husband did not like the sweetness of the almonds in the dish.

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