Ingredients
Salad
- 1 pound carrot ribbons 454 g after trimming; start with about 1 1/4 pounds medium-large whole carrots
- 2 tablespoons olive oil 27 g
- 2 tablespoons fresh lemon juice 30 g
- 1/4 cup chopped flat-leaf parsley 10 g, loosely packed
- 1/2 teaspoon fine table salt 3 g
- freshly ground black pepper Optional, a small pinch
Equipment
- Vegetable peeler A Y-peeler is helpful.
- Cutting board
- Large mixing bowl
- Tongs
Instructions
Shave and dress
- Wash the carrots under running water and dry them. Trim the ends and peel away the outer skin. Wash and dry the parsley, then chop it.
- Place a carrot flat on a cutting board. Holding it securely at one end with fingers clear of the blade, draw the peeler away from your hand to make long ribbons. Rotate as needed. Stop when the remaining center becomes too thin to handle safely; save it for another recipe. Repeat until you have 454 g ribbons.
- Whisk the oil, lemon juice and salt together in the mixing bowl. Just before serving, add the carrot ribbons and parsley. Lift and turn gently with tongs until lightly coated. Add the optional pepper if desired.
- Divide among four plates and serve promptly. Keep any prepared ribbons or leftover salad covered and refrigerated at 40°F or below; use dressed leftovers the next day for best texture.
Nutrition
Calories: 109kcalCarbohydrates: 11.5gProtein: 1.2gFat: 7.1gSaturated Fat: 1gSodium: 371mgPotassium: 385mgFiber: 3.3gSugar: 5.6gCalcium: 42mgIron: 0.5mg
Notes
Nutrition is an estimate for one quarter of the salad using 454 g edible carrot ribbons and all the measured dressing. Optional pepper is excluded. Extra carrot centers are not included in the recipe yield or nutrition.
For advance preparation, refrigerate the dry ribbons and dressing separately, then combine just before serving. This salad is best freshly dressed; next-day ribbons will be softer. Refrigerate within 2 hours, or within 1 hour above 90°F.