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.
This fiber-rich salad is a fresh way to add pizazz to your otherwise boring side dishes and was developed as my way to update that raisin and carrot salad everyone’s grandma used to take to the potlucks in church basements across the Midwest.
Trust me, this one is much more delicious.
You can make this salad a few hours — or even a day — in advance to let the vinaigrette melt together with the crunchy veggies in the refrigerator. Plus, the vinaigrette recipe yields more dressing than you need, meaning that delicious flavor can be drizzled on roasted veggies or salads for the week ahead.
- 2 large carrots
- 2 bulbs fennel
- ½ small red onion
- ¼ cup golden raisins
- ½ cup toasted walnuts, chopped
- 1½ tablespoons dijon mustard
- ¼ cup prune juice
- 3 tablespoons lemon juice
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup light olive oi
- 2 tablespoons mayonnaise
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:
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.
Taste, adjust salt and pepper, as needed. Extra dressing will store in an air-tight container for up to 4 days in the refrigerator.