Fresh Carrot Salad with Caramelized Pecans
4 servings
30 minutes
Carrot salad with caramelized pecans is a harmonious blend of crunchy texture and sweet-spicy notes. This recipe is inspired by American cuisine, where caramelized nuts are often used to add depth of flavor to dishes. Tender carrots with a hint of apple cider vinegar create a refreshing base, while crispy pecans with brown sugar glaze add a rich, warm aroma. This salad is not only delicious but also nutritious; it works well as a standalone dish or an accompaniment to the main menu. It can be served at festive tables or as a light refreshing snack. The dish pairs well with roasted meats, fish, and even cheese assortments, adding sophistication and rich flavor to the meal.
1
Pour a glass of water into a pot, add a glass of sugar, and place it on the fire.
- Water: 1 glass
- Sugar: 1 glass
2
When the water starts to boil, add the nuts to the pot and cook on medium heat until the liquid becomes thick like syrup.
- Pecan: 100 g
3
Meanwhile, we prepare the carrots: we grate one on a coarse grater and cut the other into thin strips (or grate it on a special mandoline grater).
- Carrot: 2 pieces
4
We place the nuts in a strainer and let them drain. Meanwhile, we put a pan on the heat and pour oil into it.
- Vegetable oil: 4 tablespoons
5
When the oil is heated, carefully drop the nuts into the hot oil in small batches and fry for about 2 minutes (until coated with glaze and slightly darkened). Place the finished caramelized nuts on baking paper (better NOT to use paper towels) and let them cool.
- Pecan: 100 g
6
Preparing the sauce: combine corn oil, apple cider vinegar, salt, brown sugar, and crushed garlic. Mix everything thoroughly.
- Corn oil: 0.5 glass
- Apple cider vinegar: 0.3 glass
- Sea salt: 0.8 teaspoon
- Brown sugar: 2 tablespoons
- Garlic: 1 clove
7
We mix the carrots with the sauce, then add the caramelized nuts on top.
- Carrot: 2 pieces
- Pecan: 100 g
