Serves: 4





2 ½ cups peeled and grated as finely as possible, carrots (approximately 5 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 leaves




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 and flaked tuna


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.


Chill overnight.


Mix in any additions, if desired.


Arrange bed of greens on a salad plate. 


Top with dressed carrots.