Method
This salad is ubiquitous in France. Simple and delightful and a delicious way to use up the carrots in your box! I hardly ever peel carrots, but I do for this! To dress it up, top it with feta or a creamy chevre.
- Jenna
- 1
1- Place your carrots in a serving bowl.
- 2
2- In a separate bowl, mix together the juice of the two lemons, olive oil, sugar, salt, pepper and mustard, if using.
- 3
3- Toss the dressing and parsley with the carrots. Taste, and adjust the salt, olive oil and pepper as needed.
- 4
Serves 6 . Recipe from David Lebovitz.
From the farm's kitchen
View the original recipe