Chopped Carrot Salad with Fennel, Orange, and Hazelnuts

Name: Chopped Carrot Salad with Fennel, Orange, and Hazelnuts
Yield: Serves 4 to 6
Ingredients: 3/4 cup, hazelnuts, toasted and skinned; 1/4 cup, extra-virgin olive oil; 2 tablespoons, white wine vinegar; 1 tablespoon, honey; , Salt and pepper; 1/4 teaspoon, grated orange zest plus 1/3 cup juice; 1 , fennel bulb, stalks discarded, bulb halved, cored, and cut into 1-inch pieces; 1 pound, carrots, trimmed and cut into 1-inch pieces; 1/2 cup, minced fresh chives

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2018, America's Test Kitchen TV

Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

SERVES4 to 6

TIME20 minutes

has video

WHY THIS RECIPE WORKS

Finely chopping carrots in the food processor, instead of grating them by hand, produced a delicately crunchy, light-textured base for our carrot salad. The food processor broke down the carrots in seconds, and we saved even more time by no...

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