French Carrot Salad

Ingredients

1 pound carrots, trimmed and peeled (about 4 large carrots)

2 tablespoons fresh lemon juice

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

2 1/2 tablespoons olive oil

2 tablespoons chopped fresh parsley, optional

Instructions

Grate the carrots:

Using the second smallest hole on a box grater, grate the carrots. You should have about 6 loosely packed cups of grated carrot. Set aside.

Make the dressing:

To a large serving bowl, add the lemon juice, mustard, honey, salt, and black pepper. Whisk until smooth. Slowly drizzle in the olive oil while whisking vigorously until the mixture becomes emulsified.

Toss the carrots with the dressing

Add the carrots to the dressing and gently toss until they are well coated. It’s helpful to fold the carrots so they don’t get clumped up, and each strand gets coated in dressing. Taste for seasoning, adding more salt and pepper as needed before serving. Mix in the chopped parsley, if using, and stir once more to combine. 

Description

This is a simple, one main ingredient salad has a great dressing.

Servings

6

Notes

I'm always looking for recipes that use vegetables that have been grown in Sumner's garden. I didn't use the parsely as it was late in the season and the pars This filled that wish for me. This can be made in advance but should be used with a few days. There was very little left over to save. Who knew that carrots could be this good?

Source

Simply Recipes