Ingredients
Scale
- 1 lb carrots, peeled
- 2 teaspoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice (from one lemon)
- 1½ tablespoons vegetable oil
- 1½ tablespoons extra virgin olive oil
- 1 to 2 teaspoons honey, to taste
- Heaping ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 finely sliced scallions, or 1 tablespoon finely chopped shallots
Instructions
- Shred the carrots in a food processor. Set aside.
- In a salad bowl, whisk together the Dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt, and pepper until emulsified.
- Add the shredded carrots, chopped fresh parsley, and scallions (or shallots) to the bowl and toss well to coat every strand.
- Taste and adjust seasoning if necessary, adding more honey, lemon juice, or salt as preferred.
- Cover and refrigerate the salad until ready to serve, ideally letting it rest for 15 to 30 minutes to meld flavors.
Notes
Adjust honey quantity depending on the sweetness of the carrots., If made ahead, check and adjust seasoning before serving as flavors tend to mellow in the fridge., For peak crunch, store shredded carrots and dressing separately and toss before serving., Firm carrots help maintain salad texture; if salad gets watery, drain excess liquid and re-season with lemon and salt before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Fat: 11 g
- Carbohydrates: 14 g
- Protein: 1 g