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Julienne Carrot Salad (with Beet variation)
Posted: December 17, 2018
Source: My Paris Kitchen by David Lebovitz
Active Time
15 minutes
Serves
6-8

Ingredients:

  • 2 lbs. carrots, washed with ends trimmed off
  • 1/4 c. olive oil
  • 2 T. freshly squeezed lemon juice
  • 1 tsp. sea salt
  • 1 tsp. Dijon mustard
  • 1/2 tsp. agave or honey
  • 3 T. chopped fresh herbs (flat leaf parsley, chervil or chives)

Directions:

  1. 1. Use the julienne disk for the Bosch TS5 slicer shredder to process the carrots.
  2. 2. In a large mixing bowl whisk together the remaining ingredients to make the dressing, then toss in the julienne carrots.

Author's Notes:

Variation: substitute 1 lb. carrots for 1 lb. peeled, raw julienne-cut beets.

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Julienne Carrot Salad (with Beet variation)

Source: My Paris Kitchen by David Lebovitz

  • Prep
    15 minutes
  • Serves
    6-8

Ingredients

  • 2 lbs. carrots, washed with ends trimmed off
  • 1/4 c. olive oil
  • 2 T. freshly squeezed lemon juice
  • 1 tsp. sea salt
  • 1 tsp. Dijon mustard
  • 1/2 tsp. agave or honey
  • 3 T. chopped fresh herbs (flat leaf parsley, chervil or chives)

Directions

  1. 1. Use the julienne disk for the Bosch TS5 slicer shredder to process the carrots.
  2. 2. In a large mixing bowl whisk together the remaining ingredients to make the dressing, then toss in the julienne carrots.

Author's Notes

Variation: substitute 1 lb. carrots for 1 lb. peeled, raw julienne-cut beets.

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