Root-to-Stem Carrot Salad
A fresh and vibrant carrot salad using the whole carrot, from root to stem, with a zesty lemon dressing.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 large carrots (with greens attached)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons toasted sunflower seeds
Nutrition Facts
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Instructions
Prepare the carrots: Wash the carrots thoroughly, including the greens. Separate the greens from the roots and set aside.
Shred the carrots: Using a grater or a food processor, shred the carrot roots into thin strips. Place them in a large mixing bowl.
Chop the carrot greens: Finely chop the carrot greens until you have about 1/2 cup. Add them to the bowl with the shredded carrots.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Combine the salad: Pour the dressing over the shredded carrots and greens. Add the chopped parsley and toasted sunflower seeds. Toss everything together until evenly coated.
Serve: Let the salad sit for 5 minutes to allow the flavors to meld. Serve fresh and enjoy!
Chef's Tips
- Carrot Greens Tip: Ensure the carrot greens are fresh and vibrant. Discard any wilted or yellow leaves.
- Dressing Variations: Substitute apple cider vinegar for lemon juice for a different tangy flavor.
- Add-Ins: For extra crunch, add chopped walnuts or almonds instead of sunflower seeds.
- Make Ahead: This salad can be prepared a few hours in advance and stored in the fridge. The flavors will deepen over time.
- Serving Suggestion: Pair this salad with grilled chicken or fish for a complete meal.
