Grated Carrot Salad

Grated Carrot Salad
Deborah’s remarks: When I pull out a few frozen Stonebridge carrots in January, they are good. And I still close my eyes to remember that fresh-from-the-ground flavor burst from the precious summer. This is one of the salads we love to quickly grate up in the middle of the carrot abundance. And it always reminds me of the kiddo who saw his first carrot come out of the dirt. His 24-carat grin of surprise was worth it all.>
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  1. 1 lb. fresh carrots, washed
  2. 1/2 cup Italian parsley
  3. 1/4 cup freshly squeezed lemon juice
  4. 1 Tbs. Dijon mustard
  5. 1 Tbs. honey
  6. 3/4 cup olive oil
  7. 1 tsp. salt
  8. 1/4 tsp. ground black pepper
  1. Peel carrots and finely grate them.
  2. Wash and finely mince the parsley.
  3. Whisk together lemon juice, Dijon, honey, and salt and pepper.
  4. Slowly drizzle in olive oil while whisking to incorporate.
  1. Shredded carrots should be stored in a bowl of ice water so that they stay crisp.
Adapted from Used with Permission
Adapted from Used with Permission
Stonebridge Farm CSA