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.
Servings: 4
Ingredients
- 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
Instructions
- 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.