Mike Garten
This isn’t your average carrot salad. Beautiful carrot ribbons and thinly sliced radishes get dressed in a beautifully sweet and tart honey and citrus juice lemon vinaigrette for the ultimate spring salad, full of flavor and fresh produce. While it’s not a shredded carrot salad, it takes advantage of all of the sweetness of the spring’s finest veggies for the ultimate spring recipe.
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Yields:
6
Total Time:
0
hours
25
mins
For the Vinagrette
tbsp.
fresh orange juice
tbsp.
fresh lemon juice
For salad
mixed colored carrots, shaved lengthwise (about 3 cups)
radishes, shaved into rounds (about 1 cup)
stalks celery, thinly sliced (about 2 cups)
small beet, shaved into half moon rounds (about 1 cup)
small oranges, rind removed and sliced into half moons
c.
fresh mint leaves, torn, if large
- In bowl, whisk together orange juice, lemon juice, honey, and 1/2 tsp each salt and pepper to dissolve honey, then whisk in oil.
- Arrange vegetables, oranges, and mint on large platter and drizzle with vinaigrette.
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Source : Goodhousekeeping