Curly Carrot Salad


This crunchy salad has lots of flavor and color.


  • 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


  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.

Cook's Notes

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

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