RECIPE

Spring Salad with Baby Carrots

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.