1. Peel carrots, and cut into fine julienne. Place in a medium bowl. 2. Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil; season with salt and pepper. 3. Lightly salt carrots ...

If you’ve ever eaten a carrot slaw or carrot salad, then you’ve likely experienced “julienned” carrots. Julienne, a thin, match-like cut, is also known as the “French cut” and is ...

Assemble by tossing carrots with olives and julienne of mint leaves, crushed black peppercorns, and Maldon sea salt. Drizzle liberally with pesto.

Remove from the heat and add the salt. Wash, peel and trim the carrots. For this salad you should ideally julienne the carrots, which means to cut them into very thin strips. The easiest and ...

fine julienne carrots, chopped cilantro, sprinkle of sesame seed and fresh black pepper. In this salad proper cutting of ingredients is key because the way it eats completely changes the flavor.