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Carrots for Lauryn

Serves 2 to 4 as a starter or side


  • Lemon 1
  • Carrots 4 medium to large
  • Grainy Mustard 2 Tbs
  • Extra Virgin Olive Oil ¼ cup
  • Kosher Salt and Freshly Ground Black Pepper

Make It

  1. Make the lemon and mustard vinaigrette: in a large bowl, whisk together 2 Tbs mustard, ¼ cup oil, and the zest and juice of 1 lemon. Season with salt and pepper.
  2. Prep, assemble, and serve: Peel and julienne 4 carrots and add to the bowl with the dressing. Roughly chop 1 handful parsley and add to the bowl. Season to taste and toss to combine. You’re done: that’s it. Really.

Excerpted from Salad Freak: recipes to feed a healthy obsession by Jess Damuck, Copyright © 2022. Published by Abrams.