Carrots are a veggie that I try to eat each and every day. Obviously known for their health benefits, carrots are fabulous roasted, blanched, sautéed, glazed, and of course raw. I love shaving them into ribbons for a quick summer salad idea with the veggie peeler. Tossed with a light lemon and fresh dill vinaigrette, the salad is finished off with buttery pine nuts and wedges of salty, barrel-aged Greek feta cheese for a welcomed Mediterranean-spin. Try serving this salad on a bed of watercress not only for a peppery bite, but an added healthy splash of color.
(To view this recipe, click on the blue title of the blog post above*)
Carrot Ribbon Salad with Feta, Dill & Pine Nuts
Ingredients:
- 4 large carrots, cut lengthwise into ribbons with a veggie peeler
- 2 Tablespoons toasted pine nuts
- 3 oz. feta cheese, cut into four pieces
- watercress, for serving
- For the vinaigrette:
- 2 Tablespoons fresh dill, chopped
- 1 garlic clove, minced
- juice of 1 lemon
- 3 Tablespoons olive oil
- pinch of crushed red pepper flakes
- salt and pepper to taste
Directions:
- Arrange the watercress on a serving platter. Whisk the vinaigrette ingredients together until smooth. Taste and season with salt and pepper to taste.
- Toss the carrot ribbons with the whisked vinaigrette. Arrange the carrot ribbons on top of the watercress; top with pine nuts and serve with the wedges of feta.
Tagged: barrel-aged feta cheese, carrot ribbon salad, carrot ribbons, carrot salad, carrot salad with pine nuts and feta, carrots, feta cheese, fresh dill, garlic, lemon juice, lemon-dill vinaigrette, pine nuts, raw veggies, Salad, vegetarian, watercress
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