Food & Cooking Recipes Salad Recipes Curly Carrot Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: MARIA ROBLEDO Servings: 4 This crunchy salad has lots of flavor and color. Ingredients 3 medium carrots 1 small head romaine lettuce ¾ cup feta cheese (3 ounces), crumbled ½ cup snipped fresh dill, loosely packed ½ teaspoon salt ¼ teaspoon freshly ground black pepper Juice of 1 lemon 2 tablespoons extra-virgin olive oil Directions 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. 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. Print