Blanched Carrot Salad with Cilantro Dressing


I purchased these multi-colored carrots from the farmer’s market and wanted to use them in a recipe that showcased their beauty. I think this did the trick! Since I blanched the carrots, they held their shape and texture very well. The dressing is light and summery. Feel free to use basil or dill instead of the cilantro (I know some people, like my mother, cannot stand cilantro). It would be just as good and tasty!

Serves: 4

-6 large carrots (I used multi-colored organic carrots, but you can use whatever you have available), julienned like my photo shows

-1 medium onion, minced

-2 cloves garlic, minced

-1 large handful of cilantro (about 1 cup), chopped

-1/4 cup extra virgin olive oil

-1 tablespoon honey

-2 tsps red wine vinegar (or the juice of 1/4 a lemon)

-2 tsps salt

-1 tsp pepper

Bring a large pot of salted water to a raging boil on the stove. Lower the heat to medium, and place the julienned carrots in the water for about 4-5 minutes, or until JUST tender but not mushy.

Take the carrots out of the water and place into a large bowl of ice water (blanching!) Drain from the ice bath and place them into a large bowl.

In a separate bowl, whisk together the olive oil, honey, red wine vinegar, salt & pepper. Mix this dressing in with the carrots, minced onion, and minced garlic. Taste for seasoning and adjust if need-be. Toss well & serve either luke warm or at room temperature. Enjoy! xx


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