This garlicky salad travels well. Pack it in a container for a potluck supper or serve it as a side dish with anything from pork and steak to chicken and fish.Plus: More Vegetable Recipes and Tips

February 2003

Gallery

Credit: © Jim Franco

Recipe Summary

active:
35 mins
total:
4 hrs 40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil. Salt the water, then add the carrots and cook until they are barely tender, about 3 minutes; drain them.

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  • In a large bowl, whisk the olive oil with the vinegar, garlic, lemon juice, shallot, parsley, mustard and sugar and season with salt and pepper. Add the carrots and toss to coat. Refrigerate for at least 4 hours or overnight. Serve the carrot salad chilled or at room temperature.

Make Ahead

The marinated carrots can be refrigerated for up to 2 days.

Notes

One Serving 183 calories, 14.3 gm total fat, 2.0 gm saturated fat, 14 gm carb.

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