Punchy and zingy lemon and Dijon mustard instantly brighten the classic carrot-raisin salad.
Taking inspiration from those flavors, recipe developer Renu Dhar used Dijon mustard as one of the ingredients.
The fermented mustard adds a lot of zing.
Credit:Greg Dupree; Food Stylist: Julian Hensarling; Prop Stylist: Chelsey Finan
Stir in shallot; cook, stirring often, until translucent, about 1 minute.
Stir in garlic; cook until fragrant, 30 to 45 seconds.
Transfer to a blender; set aside, and let cool.
Do not wipe skillet clean.
Heat remaining 1 tablespoon oil in skillet over medium.
Stir in 1/4 cup peanuts; cook, stirring constantly, until browned in spots, about 30 seconds.
Transfer peanuts to a cutting board, and let cool 5 minutes.
Roughly chop peanuts, and set aside.
Pour 1/4 cup dressing over carrot mixture, tossing to coat.
Transfer to a platter; garnish with reserved chopped peanuts and additional cilantro and chile.
Drizzle with remaining 2 tablespoons dressing just before serving.
