I have a thing for food pairings and I’m always on the lookout for new ideas. For this post I consulted my beloved The Flavour Thesaurus by Niki Segnit and a flavour pairing that grabbed my attention was the combination of carrots with salted peanuts. I didn’t want to make a simple salad out of it so I decided to make some lettuce wraps instead. In my lettuce wraps I also added some of the leftover chicken I had, and some coriander. The recipe in the book is taken from Nigella Lawson’s “The Rainbow Room’s Carrot and Peanut Salad”. The recipe calls for a generous amount of vinegar, which will cut through the oiliness of the peanuts. The vinegar will add a quality to the dish one can associate with some Asian salads. This super easy recipe is within everyone’s reach and the ingredients used are easily found all year round. I served this as an aperitif between friends and it was quickly put together went down perfectly with a little white wine.
Carrot Chicken and Peanut Lettuce Wraps
Recipe for 10 pieces
Prep time: 10-15 min
Cook time: –
120 cooked chicken
10 baby lettuce leaves
2 tbsp. red wine vinegar
2 tbsp. rapeseed oil
2 carrots (not too large)
3-4 tbsp. salted peanuts
2 generous tbsp. chopped coriander leaves
Salt and pepper
Peel the carrots and grate them using a small holed grater. Place them in a bowl. Finely chop the coriander leaves, add them to the carrots and mix.
Using a fork shred the cooked chicken meat.
In a small bowl combine the red wine vinegar, the rapeseed oil and season with salt and pepper to taste.
Roughly chop the peanuts.
Take the lettuce leaves and start by evenly distributing the carrots, followed by the chicken and finally the peanuts. Place the lettuce wraps on a serving plate and drizzle with the dressing.