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Spring Salad with Baby Carrots
© Andre Baranowski

Spring Salad with Baby Carrots

  • SERVINGS: 4
  • FAST
  • VEGETARIAN

This beautiful salad combines baby carrots with greens and radish rounds. Don't use the carrots that come peeled in plastic bags; they have no flavor.

  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons red wine vinegar
  3. 1 medium shallot, thinly sliced
  4. 3/4 teaspoon salt
  5. 12 baby carrots, peeled
  6. 8 cups salad greens, such as arugula, dandelion, red oak leaf lettuce and frisée, torn into bite-size pieces
  7. 12 chives, cut into 1-inch lengths
  8. 4 large radishes, thinly sliced
  1. In a large bowl, combine the olive oil, vinegar, shallot and salt. In a small saucepan of boiling salted water, blanch the carrots for 2 minutes. Refresh the carrots in cold water and pat dry. Transfer the carrots to a small bowl and toss with 1 tablespoon of the vinaigrette. Add the salad greens, chives and radishes to the large bowl and toss with the remaining vinaigrette. Garnish with the carrots and serve.
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