Food & Cooking Recipes Salad Recipes Curly Carrot Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print