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 ...

This simple salad is tossed in a light ... setting on a mandoline (or use a knife and cutting board) to julienne the carrot. Use the thin slicing blade on a mandoline (or use a knife and cutting ...

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 ...

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 ...

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