Carrot Salad with Orange and Feta Cheese
This carrot salad recipe is one you are likely to make over and over again. It is so popular in France that you can almost always find it in the deli case of the grocery store. However, it is much tastier when you shred and dress the carrots yourself, and for the small amount of work involved, I really can't imagine why anyone buys this French salad already made.
Servings: 4
Ingredients
- 1 pound carrots, peeled
- 1 medium orange, 1/2 of the zest, segments, and juice
- 1 tablespoon raisins
- 1 tablespoon white wine vinegar
- 3 tablespoons sunflower oil
- Salt and freshly ground pepper
- 1 tablespoon feta cheese, crumbled
Instructions
- Grate the peeled carrots finely. In a separate bowl, combine the zest of an orange, orange juice, white wine vinegar, sunflower oil, salt, and pepper, mix well. Pour the dressing over the carrots. Add the raisins and mix well to the season. Arrange on a serving bowl and garnish with orange segments and sprinkle the feta cheese over. Serve cold.
Video
Notes
Selecting Carrots:
Since this easy salad recipe contains little other than carrots, you will only want to use the freshest sweetest, carrots you can find. Here are a few tips for selecting and storing carrots:
- Look for medium sized, smooth-skinned and vibrantly colored carrots. It's good if they still have their green tops on. Larger, thicker carrots tend to have less flavor and be tougher.
- Remove the green tops before refrigerating your carrots. The greens can actually dehydrate the rest of the carrot in your refrigerator.
- Don't use baby carrots to make this recipe if you can help it, as they are usually not sweet enough. Did you know that many times they aren't babies at all; they've just been carved out of larger, older carrots? Yikes!
- With Tuna: Add a can of drained, flaked tuna and a couple of chopped hard-boiled eggs. Serve with French bread for a complete meal.
- With herbs: For color contrast, add several tablespoons of chopped, fresh, flat-leaved parsley, mint, or coriander.
