Julienned carrot salad
- kzafarullah
- Jun 6, 2020
- 1 min read
Updated: Apr 4
This is an extremely simple salad, but it has amazing flavour. It 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.
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6 large carrots or baby carrots. I sometimes find multicoloured carrots; they look beautiful in this salad.
Cut into 2-inch long thin bits (about half as thick as a pencil). If done ahead, soak them 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 the dressing. Arrange them on a plate. Pour any remaining dressing over the carrots. Sprinkle with herbs and pepper powder.
Toss carrots in the dressing. Arrange them on a plate. Pour any remaining dressing over the carrots. Sprinkle with herbs and pepper powder.
Serve and enjoy.