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Curly Carrot Salad

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

  • servings: 4
Photography: MARIA ROBLEDO

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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. Step 4

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

Source
Martha Stewart Living, April 1998

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