I mentioned before that I am trying to incorporate more vegetables and salads into our meal rotation. I know that making a main course and then a side dish is not easy. Trust me there are many nights that I serve sliced flank steak and a glass of milk and call it a day! But, keeping with the cupcake mom image I am trying to portray, I need to start serving more well rounded meals, right? So, if I have to serve a main dish and a side dish the side better be easy!
Most kids and adults love carrots, especially with ranch. But, I can’t very well serve carrots and ranch as a side dish, or can I? No! As a “food blogger” I should be making more complicated things, uh yeah, no! So, below is an EASY recipe that is very, very common in France. They serve it cold as a side dish and many times you can find it on sandwiches in France as well. This is one of those “recipes” that is a pinch of this and a pinch of that kind of recipe. Your family will love it, I promise!
Carrot Salad
Makes 4-5 side servings
1 large bag (about 1 lb.) of shredded carrots or 7 large carrots, grated
3 Tablespoons olive oil
2 Tablespoons lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon fresh dill, chopped
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup parsley, chopped
If you are grating your carrots then use the large holes on a box grater or food processor.
In a small bowl, whisk together olive oil, lemon, mustard, honey, dill, salt and pepper.
In a large bowl, combine dressing with carrots and parsley. Toss well.
Notes:
*You want the carrots to be crisp so if you need to make this ahead of time then keep the dressing and carrots separated until you are ready to serve.
* Adjust the flavors to your liking. If you like it a bit more mellow then add more honey. If you like it more tangy then add more lemon.
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