Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots meet zesty lemon and fresh dill in this bright marinated salad.
# What You Need:
→ Vegetables
01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced
→ Marinade
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup (for vegan)
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper until well combined and emulsified.
02 - Add the julienned carrots and thinly sliced scallions to the bowl with the marinade.
03 - Toss everything thoroughly to ensure the carrots are evenly coated with the marinade mixture.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating process.
05 - Taste the salad and adjust salt or pepper if necessary before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Advice:
01 -
- The marinating time transforms raw carrots into something tender and impossibly flavorful
- It keeps for days in the fridge and actually tastes better as it sits
02 -
- The longer it marinates, the better it gets. I have eaten this three days later and it was still fantastic.
- Thin, uniform cuts are the secret to making raw carrots feel elegant rather than crudité.
03 -
- If you do not have fresh dill, fresh parsley or chives make lovely substitutes
- A mandoline or julienne peeler makes quick work of those carrots if you are short on time