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Other possible herbs to sprinkle are dill, tarragon, and chervil. To make the salad more of a meal, garnish with thin slices of jambon de pays (thinly sliced, dry-cured ham) or prosciutto, some watercress, and an 8-minute hard-cooked egg. For the best texture, cut the carrots by hand, with a mandoline, or with the julienne disk of a food processor.

Recipe by Cooking Light July 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

20 mins
1 hr 20 mins
Serves 6 (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Cut carrots into a fine julienne with the julienne blade of a mandoline or a sharp knife. Place carrots in a bowl; refrigerate until ready to use. One hour before serving, sprinkle carrots with 1/4 teaspoon salt. Combine rind, juice, Dijon mustard, red pepper, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and black pepper. Add half of vinaigrette to carrot mixture; toss to coat. Let stand 1 hour. Add remaining vinaigrette to carrot mixture; toss to coat. Sprinkle with chives.


Nutrition Facts

146 calories; fat 9.4g; saturated fat 1.3g; mono fat 6.6g; poly fat 1.1g; protein 2g; carbohydrates 16g; fiber 4g; iron 1mg; sodium 245mg; calcium 54mg.