2 ½ cups peeled and grated carrots (approximately 4 medium carrots)
2 teaspoons freshly squeezed lemon juice
1 ½ tablespoons olive oil
¾ teaspoon fresh or ¼ teaspoon dried tarragon
Salt and pepper to taste
½ teaspoon Dijon mustard (optional)
Bed of baby kale leaves or assorted torn green lettuce leaves
Cilantro or parsley chiffonade garnish
Chef’s Note: This salad is traditionally served as a deliciously satisfying light course. To turn the salad into an entree, consider a combination of any of the following:
20 small pickled (cocktail) white onions, cut in half
3-5 green onions, white bulb only, thinly sliced
2 tablespoons red onion, minced
1 shallot, sliced paper thin, rings separated
1 Mandarin orange, peeled, pith removed, sections cut in half
½ cup cooked tuna, flaked
2 hard boiled eggs, chopped
2 tablespoons toasted slivered almonds
½ cup diced mango
½ cup diced avocado
¼ cup golden raisins and ¼ cup toasted walnuts
Add grated carrots to a bowl.
Stir together lemon juice, oil, tarragon and salt and pepper to taste. Add mustard, if desired.
Toss dressing and carrots.
Mix in any additions, if desired.
Arrange bed of greens on a salad plate.
Top with salad.