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Curly Carrot Salad

Soaking the carrot strips in ice water makes them curly and especially crunchy.

  • Servings: 4
  • Yield:
Curly Carrot Salad

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, April 1998


  • 3 medium carrots
  • 1 small head romaine lettuce
  • 3/4 cup feta cheese (3 ounces), crumbled
  • 1/2 cup snipped fresh dill, loosely packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil


  1. Peel carrots, and cut them into 3-inch lengths. Using a mandoline or sturdy vegetable peeler, slice carrots into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.

  2. Discard any bruised romaine leaves, and slice head into 1/4-inch-wide pieces.

  3. Combine carrot strips, romaine, half of the cheese, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine.

  4. Divide among four serving plates. Top with remaining feta cheese.

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