New Carrot Salad with Mustard-Lemon Dressing
Ingredients
150 g new carrots (2 smaller carrots)
2 tablespoons pomegranate seeds
4 sprigs parsley
salt
Dressing
2 teaspoons mustard
2 teaspoons honey
1 garlic clove, crushed
1 teaspoon vinegar (white wine or sherry)
juice from 1/2 lemon
zest from 1/2 lemon
50 ml extra virgin olive oil
salt, black pepper
Servings: 2
How to prepare new carrot salad with mustard-lemon dressing
- Grate the carrots on a coarse grater and sprinkle with a little salt. Knead lightly with your fingers until they soften slightly, about 30 seconds. Mix with the chopped parsley.
- Blend all the dressing ingredients in a blender/stick blender. At the end, taste for salt and grind in a little black pepper. You will get more dressing than you need for 2 carrots, but it keeps well in the refrigerator for about 3 days and can be used for other salads, especially those with lots of green leaves.
- Pour 2 tablespoons of dressing over the carrots and mix gently. At the end, add the pomegranate.
