Carrot Salad with Lemon and Herbs

Yield: 8 to 10 servings

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Adapted from “The Complete Robuchon” by Joël Robuchon (Knopf, 2008)

Ingredients

  • 4 large or 6 medium carrots, peeled Add to list
  • 1 tablespoon freshly squeezed lemon juice Add to list
  • 1 tablespoon extra virgin olive oil Add to list
  • 2 tablespoons peanut oil (or use more olive oil) Add to list
  • 2 tablespoons chopped parsley, tarragon or a combination Add to list
  • Salt to taste Add to list
  • Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving Add to list

Preparation

Grate carrots in a food processor or by hand. Transfer to a bowl. Whisk lemon juice and oils together, pour over carrots, and toss. Add herbs and toss. Add salt to taste. Serve with crackers, biscuits or toast.

Source: Recipe from nytimes.com

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More about: carrots, herbs, lemons, salad

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