Spring Salad with Baby Carrots

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


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.

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s