Marinated Lemon Dill Carrot Salad (Printable Version)
Crisp carrots in zesty lemon-dill marinade for a bright, refreshing side dish.
# What You'll Need:
→ Vegetables
01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced
→ Marinade
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
# How To Make It:
01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper until well combined.
02 - Add the julienned carrots and sliced scallions to the bowl with the prepared marinade.
03 - Toss everything thoroughly to ensure all carrot pieces are evenly coated in the marinade.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating period.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Advice:
01 -
- The marinating transforms ordinary carrots into something that tastes like it came from a fancy restaurant
- It keeps for days in the fridge, actually getting better as it sits
02 -
- The hour of marinating is not optional, it is the difference between raw carrots and this transformed, almost pickled delight
- A mandoline or julienne peeler will give you those restaurant thin slices, but careful knife work works just fine
03 -
- Use the widest setting on your mandoline or the julienne blade on your food processor for the most uniform results
- Make a double batch because it disappears faster than you would expect