Best Carrot And Parsley Salad Recipes

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

Steps:

• Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
• In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
• Top the salad with the remaining almonds and dates and serve.

MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON

Steps:

• Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
• In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
• Store in the refrigerator until serving time.

CARROT AND PARSLEY SALAD

Steps:

• Peel and wash the carrots. Using a grater, grate them into threads.
• Pick the leaves off the parsley. Wash, dry and chop the leaves.
• Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
• Stir in the carrots and parsley. Season with salt, and mix well.

CARROT SALAD WITH PARSLEY AND SPRING ONIONS

Steps:

• Combine carrots, onions, and parsley in a large bowl; toss well.
• Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
• Before serving, squeeze lemon over the top.

ROASTED CARROT AND BEET SALAD WITH FETA, PULLED PARSLEY, AND CUMIN VINAIGRETTE

Steps:

• Preheat the oven to 450°F. Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of the salt, then add the carrots. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside. Place the beets in a large pot of cold water. Bring to a boil, add the remaining 1/2 teaspoon of salt, and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set aside. Toss the carrots with 1/2 tablespoon of the olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes. Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots. Drizzle with a touch more of the vinaigrette. Cumin vinaigrette: 1 teaspoon Dijon mustard $ 1/2 cup extra-virgin olive oil $ 1 teaspoon freshly squeezed lemon juice $ 2 teaspoons sherry vinegar 1 teaspoon cumin seeds, toasted in a dry pan and then pulverized 1 tablespoon finely chopped fresh mint Salt and freshly ground black pepper to taste $ Preparation Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.

MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON RECIPE

Steps:

• Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
• In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
• Store in the refrigerator until serving time.

CARROT AND PARSLEY SALAD

Steps:

• Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
• Serve the salad on its own or with the fricassee of squid and potato.