Inspired by French bistro salads, this bright and flavorful carrot salad is a vibrant stunner of a side dish. The addition of preserved lemon provides a salty, savory kick to the dressing and the cilantro is refreshing and clean. This salad is great at room temperature, and keeps well for several days (getting better by the day). Preserved lemon paste is easily found at specialty grocery stores and online.
Serves 4, easily multiplied
Ingredients
2 tablespoons lemon juice, plus half a lemon for serving
2 tablespoons preserved lemons (either finely chopped, or
2 tablespoons of puree)
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
1 teaspoon honey
5 tablespoons extra virgin olive oil
1 pound carrots, grated, or julienned for longer strips
¼ cup cilantro, chopped black pepper
Method
- In a lidded jar, add lemon juice, preserved lemon, Dijon, salt, honey, and extra virgin olive oil. Add lid and shake until combined. Dressing can be made up to 3 days in advance.
- Grate/shred carrots and add them to a large bowl. Add cilantro and toss carrots with vinaigrette. Taste and season with salt and additional lemon juice. Drizzle additional olive oil and freshly cracked black pepper prior to serving.