Marinated Carrot Salad

Chelsea Mills • February 16, 2020

Perfect side dish to serve with anything.

This garlicky carrot salad reminded me of a tapas I first had in Seville, Spain when I was visiting my college roommate, Hillary. Since that trip, I had been searching for a recipe and I finally found this Food & Wine recipe that is almost exactly the same.

In the photo above, I served the Marinated Carrot Salad with, Balsamic Fig Chicken, Caramelized Onion Stuffed Baked Potato and Garlic Toast.

INGREDIENTS

Salt
1 pound carrots, thinly sliced on the diagonal or julienned
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped parsley
1 teaspoon Dijon mustard
1 teaspoon sugar
Freshly ground pepper

DIRECTIONS

Step 1

Bring a medium saucepan of water to a boil. Salt the water, then add the carrots and cook until they are barely tender, about 3 minutes; drain them.

Step 2

In a large bowl, whisk the olive oil with the vinegar, garlic, lemon juice, shallot, parsley, mustard and sugar and season with salt and pepper. Add the carrots and toss to coat. Refrigerate for at least 4 hours or overnight. Serve the carrot salad chilled or at room temperature.

Make Ahead

The marinated carrots can be refrigerated for up to 2 days.

Notes

One Serving 183 calories, 14.3 gm total fat, 2.0 gm saturated fat, 14 gm carb.

< Older Post Newer Post >