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. Terrific Green Salads

Alice Waters
April 1998

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Credit: © Andre Baranowski

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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