My F&W
quick save (...)
Carrot Salad with Mushrooms and Herbs
© John Kernick

Carrot Salad with Mushrooms and Herbs

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6
  • BASIC-EASY
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.