Springtime Carrot Salad
Vibrant and crisp julienne-cut carrots mingle with finely diced shallots, creating a harmonious blend of flavors and textures. The tangy brightness of our Sicilian Lemon Balsamic pairs perfectly with the aromatic richness of our Garlic Infused Olive Oil, infusing every bite with a burst of Mediterranean inspired goodness. Finished with a sprinkle of fresh chives for an added touch of freshness and color, this salad is both simple to prepare and bursting with flavor. Serve as a vibrant side dish or enjoy as a light and satisfying meal on its own.
I N G R E D I E N T S :
- ¾ lb medium carrots
- 1 small shallot
- 2 tablespoons Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
- 3 Tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
- salt and pepper to taste
- 2 tablespoons chives
D I R E C T I O N S :
Wash and peel the carrots and cut into a fine julienne. Finely dice the shallot and thinly slice chives (after washing).
In a larger bowl, add the carrots and lightly salt. Add the vinaigrette and toss well.
Let marinate for 5 to 10 minutes. Taste and adjust seasonings.Pile the carrots onto a serving platter and sprinkle with chives before serving.