Eats
Recipe File: Bright Carrot Salad
Thank you, Carrot Salad.
You are bright and crunchy and you stay that way for days. You are so pretty.
You are keeping me alive and improving my eyesight through this cold spring in NYC. Where’s the asparagus? Not here, I can tell you.
I was late to appreciate carrots but now I love them, raw or cooked.
You’ve got to get the big huge jumbo loose carrots. They are so much sweeter than the slims and babies. I learned this by accident and haven’t looked back.
Today’s carrot salad is a little sweet and a little salty, with honey, preserved lemon and lots of herbs. I used my fancy olive oil and red wine vinegar.
I used my food processor to grate, but it’s much nicer to grate by hand on a box grater if you have the bandwidth.
This salad gets better with time. I’ve been eating this for lunch alongside tuna salad one day, leftover steak the next. My husband has been eating it out of the Tupp, standing in the kitchen, staring out the window at the biting rain.
For 6-8 generous portions, it goes like this:
Ingredients
2 pounds jumbo carrots (about 4), grated
1 preserved lemon, most of the flesh removed, remaining rind finely diced
Parsley, dill, and mint—chopped, a handful of each
1 garlic clove, grated on a zester
½ cup oil
3-4 tablespoons vinegar
1 tablespoon honey
1 teaspoon ground coriander
1 teaspoon sumac, plus more for garnish
½ teaspoon salt
¼ teaspoon ground black pepper
Preparation
Thoroughly toss all the ingredients in a bowl.
Chill for at least 30 minutes before serving.
It’s also nice to chill it overnight. Garnish with a good dusting of sumac, so lovely.
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Delicious and nutritious!
I, too, have discovered the jumbo carrot joy! Thanks, Sarah, for spreading the word through your no-doubt-delicious-soon-to-be-in-my-Tupp recipe. Yay Jumbos!!!!
Another for the recipe box! Going to try it tonight! Thanks, Sarah.
Sounds delicious, and I have also hopped on the jumbo carrot bandwagon! I always called them horse carrots, until I tasted a few. Now the horses only get the stub ends.
Hi – I don’t see where you used fancy olive oil or red wine vinegar for ingredients as noted in the copy. Are those also part of the ingredients? Thanks.
Agree! Hopefully someone will see this and correct the post to include the amounts of these ingredients.
Yes I want to know that too!
Small oversight on our part! The change has been made. Thanks for your patience.
This looks delicious and hits a lot of favorite flavors. I’ll make it today. Thanks!
This looks amazing. Do you add a dressing of some sort? You mention oil and vinegar.
Small oversight. The recipe has been corrected. Sorry about that.
Do you put the flesh of the preserved lemon in or just the rind chopped?
Thanks to my MDK recipe repertoire I have be assigned the role of “salads” for all of our dinner gatherings.
I am looking forward to serving this one.
Nothing beats a new Sarah Ross recipe! Sounds so good.
I also want to try this but want to know about the oil and vinegar mentioned in the text above.
Sounds and looks yummy, thanks Sarah. I’ll check back for updates (oil, vinegar?)
I’m also curious about where the oil and vinegar come in!
Small oversight on our part. The recipe has been corrected. 🙂
Thank you! I made this for lunch just guessing and it was delicious. I will try it according to protocol next time!
I have preserved lemon doing its thing in the refrigerator right now. I, too, discovered that the large, misshapen carrots from my garden are the sweetest! Thanks for the recipe. I look forward to trying it
I am trying this today thank you
You had me at preserved lemon! Love anything that includes them!
Is there any way to make this into a handy dandy downloadable one-page pdf, like other recipes in the past?
Just received the preserved lemons from Amazon and whipped up a batch. This salad is delicious and I think it’ll be a staple all summer. Thank you!
Despite the sad lack of preserved lemon, I made it over the weekend (subbed in lemon juice and zest, but there is no sub for preserved lemon!) and it was delicious.
Healthy but not so’s you’d notice!
Not having luck finding sumac. Where should I buy this? Thanks.
“I used my food processor to grate, but it’s much nicer to grate by hand on a box grater if you have the bandwidth.”
I confess, I first read that as “if you have the bandaids” and my brain just went “OK! We got bandaids!” It does look yummy though.