Carrot Salad with Herbs and Lemon

Carrots are always delicious, whether raw, boiled, roasted, or braised... there's no limit to their use in the kitchen! 😍 Yet sometimes I enjoy them in this extremely simple salad, where their flavor shines through thanks to the thin ribbons and the tasty dressing: you can even prepare it in advance and store it in the fridge for a few days!
Carrot Salad with Herbs and Lemon
Carrots are always delicious, whether raw, boiled, roasted, or braised... there's no limit to their use in the kitchen! 😍 Yet sometimes I enjoy them in this extremely simple salad, where their flavor shines through thanks to the thin ribbons and the tasty dressing: you can even prepare it in advance and store it in the fridge for a few days!
Steps
- 1
Wash the carrots well and dry them, then trim, peel, and slice them into very thin ribbons using a mandoline or a vegetable peeler. If the carrots are organic, you can set aside the peels to make a great vegetable broth (along with other scraps) following the attached recipe.
- 2
Dress the carrot ribbons with the extra virgin olive oil, grated lemon zest, its squeezed juice, chopped green onion and parsley (I like to leave the latter a bit coarse), and a pinch of salt. Mix very well and let it marinate in the fridge for a few hours.
- 3
When ready to serve, transfer to an individual bowl and garnish with sesame seeds.
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