Recipes

Rachel Johnson, Contributor

Shaved Carrot Salad With Pecans

Get your taste buds ready for fresh spring veggies with this lively, crunchy dish.

TOTAL TIME: 10 Minutes

SERVES: 4

INGREDIENTS:

1 pound large carrots, peeled

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons Dijon mustard

1 teaspoon honey

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley, dill or other fresh herbs

1/4 cup chopped pecans

PREPARATION:

1. Using a vegetable peeler, carefully make flat, horizontal strips from the peeled carrots to make ribbons; set aside.

2. In a large bowl, combine olive oil, lemon juice, Dijon mustard, honey, salt, pepper and herbs; whisk until smooth and emulsified.

3. Toss carrots in dressing; allow to sit 5 minutes or until slightly softened. Toss with chopped pecans and any extra herbs, if desired.

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