Carrot Salad with Toasted Almonds and Thyme Print Email

a bunch of fresh carrots
1-2 handfuls of blanched almonds
fresh thyme, chopped
mild vinegar, I used honey vinegar
extra-virgin olive oil

Peel and slice the carrots really thin, use a mandolin or you can use a potato peeler and slice the carrots length wise if they get too thick when sliced in the more conventional way. If you want the carrot slices to be softer, steam them for 1-2 minutes.

Chop the almonds roughly and toast them in a skillet or non-stick pan, when they begin to brown a bit, take them out and let them cool down.

Chop the almonds again, this time finely, if you want you can run them in a food processor.

Mix almonds, thyme, a little salt, vinegar and extra-virgin olive oil and then add it to the carrots. Stir and serve.