Shaved Rainbow Carrots with Parsley

Shaved Rainbow Carrots with Parsley is rated 5.0 out of 5 by 1.
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Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 6

Garden-fresh salads don’t get much simpler—or more beautiful—than this one, which combines thinly shaved rainbow carrots with parsley and a shallot vinaigrette. Serve as a colorful starter for a sit-down dinner or include on a buffet table when you’re hosting a crowd.

Ingredients:

  • 1 shallot, minced
  • 1/4 cup (2 fl. oz./60 ml) red wine vinegar
  • Kosher salt and freshly ground pepper
  • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
  • 2 bunches baby rainbow carrots, trimmed
  • 1 cup (1 oz./30 g) loosely packed fresh flat-leaf parsley leaves

Directions:

In a small bowl, whisk together the shallot, vinegar and 1/2 tsp. salt. Let stand for 5 minutes, then whisk in the olive oil and season with pepper. Set the vinaigrette aside.

Using a mandoline, slice the carrots lengthwise into thin ribbons. Transfer to a bowl and add the parsley. Drizzle with the vinaigrette and gently toss to combine. Transfer to a serving bowl or platter and serve. Serves 6.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Oh so pretty! So glad I had leftovers after bringing this to Thanksgiving dinner where it received rave reviews. It was actually previewed in the William Sonoma cooking class the week before. The big surprise was how much more flavorful it was several days latter. I will definitely try it again and may set aside some of the yummy dressing to use on something else. Also, I added both feta cheese and pumpkin seeds to the leftovers - a nice touch.
Date published: 2016-12-06
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