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CARROT - Carrot Salad with Mushrooms and Herbs
Nb persons: 6
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| Carrot Salad with Mushrooms and Herbs F&W STAFF-FAVORITE This super-fresh salad is loaded with raw vegetables and tossed with a tangy lemon dressing. Slideshow: More Fresh Salads INGREDIENTS | |
| 1/4 cup | extra-virgin olive oil, plus more for drizzling |
| 1/4 cup | fresh lemon juice |
| 1/2 cup | chopped mixed herbs, such as chives and parsley |
| Kosher salt | |
| Coarsely ground pepper | |
| 1/2 pound | carrots, peeled and very thinly sliced, preferably on a mandoline |
| 2 medium | golden beets, peeled and very thinly sliced, preferably on a mandoline |
| 6 ounces | white button or cremini mushrooms, very thinly sliced |
Parmigiano-Reggiano shavings, for garnish
DIRECTIONS
In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes.
Spread the mushrooms on a platter and top with the carrots and beets. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.
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