Sweet and Spicy Carrot Salad
Select sweet and juicy carrots for the best success with this salad. It is a great foil to the salty, savory items in your feast.Print this recipe
3 teaspoons minced shallots
2 tablespoons Dijon Mustard
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon sugar
2 tablespoons white wine vinegar
Freshly ground black pepper
2 pounds carrots, peeled and shredded
2 tablespoons chopped flat leaf parsley
2 tablespoons extra virgin olive oil
1. In a large bowl, whisk together the shallots, mustard, 1/2 teaspoon salt, sugar, white wine vinegar and a few grinds of black pepper. Add the carrots and parsley and toss well. Taste for seasoning and adjust.
2. Add the olive oil and toss again. Adjust the tanginess by adding more vinegar or olive oil depending on your taste. Let the salad sit for 20 minutes and readjust seasoning. Toss well before serving to combine the juices that have settled in the bottom.
3. Store for up to 3 days, well covered, in the refrigerator.