Sometimes 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.