Today we are giving the humble carrot a major glow up. We are in the camp that carrots are mostly a filler ingredient. In a mirepoix for our Short Ribs Bourguignon? Sure. As the star of their own show? Not so much. We wanted to challenge ourselves when brainstorming our Valentine’s Day menu to think outside the box of what a salad can be. Lettuce in the winter can be such a drag and oftentimes we need a mixup from yet another kale salad. Insert the carrot. We bought whole rainbow carrots, shaved them into thick strands, and served them with a lemony, mustardy vinaigrette. For garnish we used the fronds of the carrot stems which add a nice herby note to the salad. Overall, a bright side dish to complement the decadence of our short ribs and French Onion Soup this Valentine’s Day.
Shaved Carrot Salad
Makes: 4 servings
Prep Time: 15 minutes Total Time: 15 minutes
- 6 large carrots whole carrots, ideally in a variety of colors (use 8+ small carrots)
- 1/3 cup leaves from the carrot stems, roughly chopped
- 1/3 cup olive oil
- 1 lemon- juice and zest
- 1 tbs honey
- 1 tsp Dijon mustard
- salt and pepper to taste
- Wash the carrots really well to remove any dirt from the carrots or their stems. Pat dry with a kitchen towel .
- Make the dressing. Combine the dressing ingredients in a medium-large bowl. Season to taste with salt and pepper. Set aside.
- Use a knife to cut the stems and leaves off the carrots. Remove the fronts from the stems and roughly chop the fronds. Add to the dressing bowl.
- Use a vegetable peeler to gently remove the outer layer of each carrot. Discard the outer layer. Use the vegetable peeler to shave the carrots into large ribbons. Toss the carrot ribbons into the dressing bowl. Taste again and season with salt and pepper, accordingly.
- Serve chilled or at room temperature.