Josceline Dimbleby

Carrot, Hazelnut and Watercress Salad

Preparation info
    • Difficulty

      Easy

Appears in
A Taste of Dreams
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

If you are really in a hurry you can use tinned carrots for this salad, otherwise you should use fresh baby carrots or the small Dutch ones.

Ingredients

  • ¾ lb carrots (350 g)
  • 2 oz hazelnut kernels (

Method

Prepare the carrots and leave them whole if they are very small. Boil them in salted water until not quite tender. Drain. When they are cool put them in a salad bowl and mix the watercress and the hazelnuts in amongst them. Toss with the French dressing.