Best 7 Carrot Salad With Parsley And Spring Onions Recipes

FRENCH CARROT SALAD

Steps:

• To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
• Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
• To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
• Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

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.

CARROT AND RED ONION SALAD

Steps:

• Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

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.

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.

YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES

Steps:

• Make the covered-pot carrots and spring onions
• Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
• Make the herb sauce
• Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
• Put it all together
• Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.

CARROT SALAD WITH GREEN ONIONS

Steps:

• Mix carrots, green onions and parsley in large bowl to blend.
• Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
• Spoon salad into cabbage leaves; arrange on platter and serve.