This carrot salad is my favorite recipe for using up an abundance of carrots. For such a simple recipe, it is unbelievably versatile, as you can eat it as is with your lunch, or use it to top a green salad or garnish a sandwich. If you want a heartier salad, add some dried fruit and/or toasted nuts. And it seems to keep for days in the fridge.
- Peel, trim and grate 1 pound carrots. I use my food processor to make short work of the grating chore.
- In a bowl, whisk together 1 tsp. red wine vinegar, 2 tsp. lemon juice, 2 tbsp. fresh orange juice, salt and pepper. Slowly whisk in ¼ cup olive oil.
- Toss the dressing with the carrots, garnish with minced parsley and let stand 10 minutes before serving.
This recipe comes from Alice Waters’ The Art of Simple Food, and I make it all time.