Carrot Salad with Lemon and Herbs
Yield: 8 to 10 servings
Adapted from “The Complete Robuchon” by Joël Robuchon (Knopf, 2008)
Ingredients
PreparationIngredients
- 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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