Julienned carrot salad

Updated: Apr 24, 2021

An extremely simple salad, but one that has amazing flavor. This sald is best in early spring when we get those tender baby carrots.

I love everything that David Tanis does. His cookbooks, his blog and every recipe of his.

For more recipes from this book click here.

6 large carrots or baby carrots. I sometimes find the multicolored carrots, they look extremely pretty in this salad.

Cut into 2 inch long thin bits (about half as thick as a pencil). If done ahead, soak in water so they do not dry out.


Juice of 1/2 lemon

White wine vinegar 1 teaspoon

1 garlic clove smashed

3 tablespoons olive oil

Salt and pepper

Mix all of the above and set aside for 1 hour at least.

Cayenne or paprika powder

2 tablespoons snipped chives

2 teaspoons chopped tarragon

Toss carrots in dressing. Arrange them on a plate. Pour any remaining dressing over carrots. Sprinkle with herbs and pepper powder.

Toss carrots in dressing. Arrange them on a plate. Pour any remaining dressing over carrots. Sprinkle with herbs and pepper powder.

Serve and enjoy.

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