lemon carrot salad
I recently met a friend at our local lake for an al fresco lunch and this salad was a big hit. It’s crunchy, tangy and refreshing. I love the combination of lemon dressing with the carrots. Enjoy!
Ingredients
1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions/green onions (or 1 tablespoon finely chopped shallots)
Creating the Magic!
Grate the carrots in a food processor (or by hand if you don’t have a food processor). Set aside.
In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.