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This crunchy salad has lots of flavor and color.

Martha Stewart Living, April 1998

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Credit: MARIA ROBLEDO

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Cook's Notes

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

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