Crunchy Bistro Carrot Salad (Print Version)
# Ingredients:
→ For the dressing
01 -
2 tablespoons (30 ml) extra-virgin olive oil
02 -
2 tablespoons (30 ml) honey or maple syrup
03 -
1 tablespoon (15 ml) fresh lemon juice
04 -
1 tablespoon (15 ml) apple cider vinegar
05 -
1 teaspoon finely chopped shallot
06 -
¾ teaspoon salt
07 -
½ teaspoon freshly ground black pepper
→ For the salad
08 -
1 pound (450 g) carrots, peeled and trimmed
09 -
¼ cup fresh cilantro or parsley leaves
10 -
Grated zest from one lemon (about 2 teaspoons)
11 -
¼ cup sliced almonds, toasted (or chopped whole almonds)
# Instructions:
01 -
Combine the olive oil, honey or maple syrup, fresh lemon juice, apple cider vinegar, chopped shallot, salt, and black pepper in a jar with a lid. Shake vigorously until all ingredients are well blended and the dressing is slightly emulsified. You can also whisk everything together in a small bowl if you prefer.
02 -
Prepare the carrots by grating them or slicing into thin matchstick pieces. You can use a box grater (large holes), julienne peeler, mandoline with julienne attachment, or carefully cut them with a chef's knife. Transfer the prepared carrots to a large mixing bowl - you should have approximately 6 cups.
03 -
Pour the prepared dressing over the carrots. Add the fresh cilantro or parsley leaves and the lemon zest. Toss everything together thoroughly until all the carrots are evenly coated with the dressing and the herbs and zest are well distributed.
04 -
For best flavor, allow the salad to marinate for 10-15 minutes at room temperature. This gives the carrots time to slightly soften and absorb the dressing flavors. Alternatively, you can refrigerate the dressed salad for 3-4 days, making this an excellent make-ahead dish.
05 -
Just before serving, sprinkle the toasted sliced almonds over the salad. Adding them at the last minute ensures they maintain their delightful crunch. Toss gently and serve immediately.
# Notes:
01 -
Try adding a handful of golden raisins for sweet bursts of flavor throughout the salad.
02 -
Substitute chopped pistachios for the almonds for a different nutty flavor and pretty green color.
03 -
For a creamier version, crumble fresh goat cheese or feta over the salad just before serving.
04 -
If you don't have shallots, substitute finely chopped chives or green onions.
05 -
This salad keeps well in the refrigerator for 3-4 days, making it perfect for meal prep.