Wednesday, September 23, 2009

Lemony Carrot Salad

We went to a barbecue a few months back, and a friend brought a fantastic carrot salad. I haven't been able to stop thinking about it since, so tonight I decided to make my own version. It's so easy, with so few ingredients, that you have to promise me you'll use the best quality ingredients you can find if you make this. When there are only three items on the grocery list, you might as well get the best ones, right?

This is a great side dish or starter. If you plop it on a pile of baby greens, you can serve it as a salad all on its own. We're having ours with some lovely grilled cheese sandwiches, to be posted tomorrow.

Lemony Carrot Salad
makes about 3 cups


zest of 1/2 lemon
juice of 1 lemon
3 tablespoons extra virgin olive oil
5 medium sized carrots, grated
a handful of flat-leaf parsley, chopped
salt and pepper to taste


1. In the bottom of a large bowl, whisk together the zest and juice of the lemon. Stream in the olive oil, whisking constantly.

2. Add carrots and parsley to the bowl and toss to coat with the dressing. Season to taste with salt and pepper.

There you have it. Enjoy!


  1. I am so excited you made this! I got this recipe from a web show I cut back in May called An American Daughter Cooks. Its a Turkish dish.

    Check it out at