Grated Carrot Salad


Adapted from recipe featured in Milk Street Magazine

Serves 6



*Ingredients available at the farmers’ market

  • 2 Tablespoons balsamic maple dressing* (Momma’s Secret Salad Dressings)
  • 2 Tablespoons chopped fresh tarragon
  • 1 Tablespoon minced shallot*
  • ⅛ teaspoon cayenne pepper
  • ¼ cup olive oil*
  • 1¼ pound carrots*, peeled and shredded
  • 1 cup chopped fresh parsley*



In a large bowl, whisk together the vinegar, tarragon, shallot, honey, and cayenne. Let sit for 10 minutes. Whisk in the oil until emulsified, then add the carrots and parsley. Stir until evenly coated. Season with cayenne pepper. Serve or refrigerate for up to 24 hours.