Carrot Julienne Salad at Will Hannah blog

Carrot Julienne Salad. Trim off the tops, and use a sharp chef’s knife to cut the carrots crosswise into 2 or 3 chunks. Here’s how to do it: Remove dressing from refrigerator and let it warm to room temperature. Next, lay the carrots on a cutting board, long side down. Use a regular vegetable peeler to slice off the carrot skins. Place the carrots in a medium serving bowl. How to make carrot salad. Wash and slice all vegetables. Slice the meats and cheeses. Peel the carrots then using a julienne slicer, thinly slice the carrots. Wash, chop and dry the lettuce. ¼ tsp diamond crystal kosher salt, freshly ground. Place in a medium bowl. Pass dressing with the salad. In a separate small bowl, whisk together the vinaigrette dressing ingredients:

Julienne Carrot Salad Recipe NYT Cooking
from cooking.nytimes.com

Use a regular vegetable peeler to slice off the carrot skins. Peel the carrots then using a julienne slicer, thinly slice the carrots. Pass dressing with the salad. Toss the ingredients gently to mix well. Peel carrots and cut into fine julienne. Wash, chop and dry the lettuce. Trim off the tops, and use a sharp chef’s knife to cut the carrots crosswise into 2 or 3 chunks. In a separate small bowl, whisk together the vinaigrette dressing ingredients: In a large bowl, combine the salad greens, carrot, cucumber, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and feta cheese. Next, lay the carrots on a cutting board, long side down.

Julienne Carrot Salad Recipe NYT Cooking

Carrot Julienne Salad How to make carrot salad. You can also grate the carrots on a box grater or slice thinly with a sharp knife. Trim off the tops, and use a sharp chef’s knife to cut the carrots crosswise into 2 or 3 chunks. In a separate small bowl, whisk together the vinaigrette dressing ingredients: In a large bowl, combine the salad greens, carrot, cucumber, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and feta cheese. Peel carrots and cut into fine julienne. How to make carrot salad. Place the lettuce on a large platter and layer the veggies, meats and cheeses on top. Here’s how to do it: ¼ tsp diamond crystal kosher salt, freshly ground. Peel the carrots then using a julienne slicer, thinly slice the carrots. Place the carrots in a medium serving bowl. Slice the meats and cheeses. Place in a medium bowl. Use a regular vegetable peeler to slice off the carrot skins. Pass dressing with the salad.

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