- VE
- LC
Shaved Carrot & Fennel Salad with Creamy Prune Vinaigrette
Dress up your dressing with a surprising ingredient — prune juice. This Shaved Carrot & Fennel Salad is simple amazing, thanks to a Creamy Prune Vinaigrette that adds a little sweet boost.
Ingredients
Instructions
- Step 1
Use a peeler to cut carrots into ribbons. Cut fennel and red onion into thin slices. Using a mandolin can help. Add to a large bowl with raisins and toasted walnuts, and toss with about ½ cup of Creamy Prune Vinaigrette. Refrigerate until ready to serve.
For the vinaigrette:
- Step 2
In a medium bowl, add mustard, prune juice, lemon juice, salt and pepper. Whisk together until well combined. Drizzle in olive oil while continuing to whisk, until vinaigrette starts to emulsify. Add in mayonnaise and whisk until smooth.
- Step 3
Taste, adjust salt and pepper, as needed. Extra dressing will store in an air-tight container for up to 4 days in the refrigerator.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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