Carrot Salad with Mushrooms and Herbs

This super-fresh salad is loaded with raw vegetables and tossed with a tangy lemon dressing.

  • Total Time:
  • Servings: 4 to 6
KEY: Fall, Thanksgiving, Salads, Side Dishes, Basic/Easy, Fast, Gluten-Free, Healthy, No-Cook, Staff Favorites, Vegetarian, Dinner, Lunch

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped mixed herbs, such as chives and parsley
  • Kosher salt
  • Coarsely ground pepper
  • 1/2 pound carrots, peeled and very thinly sliced, preferably on a mandoline
  • 2 medium golden beets, peeled and very thinly sliced, preferably on a mandoline
  • 6 ounces white button or cremini mushrooms, very thinly sliced
  • Parmigiano-Reggiano shavings, for garnish

How to make this recipe

  1. In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes.
  2. Spread the mushrooms on a platter and top with the carrots and beets. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.
Contributed By Photo © John Kernick Published November 2013

Related Video

More Videos
How to Make Creamy Riced Potatoes




460549 recipes/carrot-salad-mushrooms-and-herbs 2013-12-06 Kay Chun fall|thanksgiving|salads|side-dishes|4|6|basic-easy|fast|gluten-free|healthy|no-cook|staff-favorite|vegetarian|weeknight-dinner|lunch november-2013 recipes,carrot-salad-mushrooms-and-herbs 460549
Close