Bright Carrot Salad

I hardly feel right calling this a recipe, but here it is. The simplicity is really what makes this salad lovely. It does the trick to cut the richness of any butter-laden, fried, or otherwise decadent dish. I made it for Monaco to balance some heavier fare. It worked wonders, and now we make it all the time since we always have carrots in the fridge and everything else in it is a pantry or fridge staple. To be honest, the herbs are optional, so make it even if you don’t have any on hand!

Bright Carrot Salad

1 lb (approximately 5 medium sized) carrots, peeled and shredded
Salt to taste

Vinaigrette
2 tablespoons olive oil
1 tablespoon cider vinegar or lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon honey (or sugar)
Salt & pepper
Finely chopped herbs, your choice of parsley, fennel, tarragon, or chives

1. Combine vinaigrette ingredients, including chopped herbs, in a small jar, and shake to combine.

2. Place shredded carrots in bowl, season with salt, mix in dressing to combine.