Carrot Salad by Cream Puffs

Carrot Salad with Preserved Lemon Juice, Parsley and Thyme

The original recipe is very simple. It uses sea salt, lemon juice, parsley and olive oil to dress the carrots. I switched it up a bit by using the juice of preserved lemons, as well as white wine vinegar and thyme. Whatever you use to dress the salad, it’s so refreshing.

Ingredients

• 4 large carrots, julienned (You can also shred them.)
• 1/2 tsp. sea salt (If you use preserved lemons, the juice will be salty so you don’t need a lot of salt.)the juice of one preserved lemon (How much juice you get will depend upon the size of the lemon. Alternatively, you can just use regular lemon juice, however, be sure to increase the amount of sea salt.)
• 1 to 3 tbsp., white wine vinegar (Depending on how acidic you want the salad, you can adjust the amount of vinegar accordingly.)
• 2 tbsp. chopped parsley
• 2 tbsp. minced thyme
• 1/2 cup extra virgin olive oil
  

1. Place the julienned carrots in a bowl and add the sea salt and the preserved lemon juice. Toss the carrots and let them sit for about 30 minutes.
2. Add the remaining ingredients and toss. Let the salad sit at room temperature for several hours. Serve the carrots at room temperature or refrigerate them overnight. Refrigerating them results in a truly crispy and tasty salad.
   Enjoy!