Going Orange

carrots_B.jpgSometimes necessity can drive our dining, and today is one of those days. Carrots are currently occupying a large corner of my fridge. I bought a nice big bag for myself and then popped round to see my sister who was having a clear out before a trip abroad and happened to have her own bag – which ended up accompanying me home.

Since then I’ve tried to use them in pretty much everything I’ve cooked. I’ve made a simple grated carrot salad, with sultanas and a mustardy dressing to tart it up, mashed them to go with a roast dinner, and mixed them with swede to accompany sausages and a dark onion gravy.

Today I fancy something a little different and need a snappy supper. Crispy carrots coupled with bacon – another sisterly donation – and a little spring of tarragon I’ve got stashed in the vegetable drawer and we’re away.

Carrots and bacon salad with hazelnuts and tarragon

Ingredients (Serves 2 as a side salad)
4 medium carrots
a handful of sultanas
a handful of hazelnuts, chopped
3 rashers of back bacon

For the dressing
2 tablespoons crème fraiche
2 tablespoons mayonnaise
1 teaspoon grain mustard
1 tablespoon of tarragon
juice of half a lemon
a pinch of sugar

Cut the bacon into thin strips and fry in a hot pan until really crispy. Rest on some kitchen paper. Grate the carrots. Add the hazelnuts and sultanas. Combine all the ingredients for the dressing in a bowl, then stir together and season. Mix dressing thoroughly with carrots, hazelnuts and sultanas, sprinkle over bacon and serve.


  1. Oooh, I like this one. I’ll try this tonight!
    One question though – what if you can’t get creme fraiche? What can i use intead?

  2. Hi Mr Carrot – glad you liked the recipe! You can use sour cream or even some luscious thick greek yogurt – anything a little sharp.

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