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Carrot Salad with Mushrooms and Herbs
© John Kernick

Carrot Salad with Mushrooms and Herbs

  • SERVINGS: 4 to 6
  • FAST

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

  1. 1/4 cup extra-virgin olive oil, plus more for drizzling
  2. 1/4 cup fresh lemon juice
  3. 1/2 cup chopped mixed herbs, such as chives and parsley
  4. Kosher salt
  5. Coarsely ground pepper
  6. 1/2 pound carrots, peeled and very thinly sliced, preferably on a mandoline
  7. 2 medium golden beets, peeled and very thinly sliced, preferably on a mandoline
  8. 6 ounces white button or cremini mushrooms, very thinly sliced
  9. Parmigiano-Reggiano shavings, for garnish
  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.
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