Spring Salad with Baby Carrots

Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 medium shallot, thinly sliced
3/4 teaspoon salt
12 baby carrots, peeled
8 cups salad greens, such as arugula, dandelion, red oak leaf lettuce and frisée, torn into bite-size pieces
12 chives, cut into 1-inch lengths
4 large radishes, thinly sliced

Directions

In a large bowl, combine the olive oil, vinegar, shallot and salt. In a small saucepan of boiling salted water, blanch the carrots for 2 minutes. Refresh the carrots in cold water and pat dry. Transfer the carrots to a small bowl and toss with 1 tablespoon of the vinaigrette. Add the salad greens, chives and radishes to the large bowl and toss with the remaining vinaigrette. Garnish with the carrots and serve.

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This entry was posted in Arugala, Carrots, Dandelion Greens, Mesclun Mix, Radishes, Salad and Dressings. Bookmark the permalink.

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