Although this salad has only a few ingredients, is it packed with flavor.
The bright orange of the carrots and deep red of the dried cranberries make this salad a gorgeous side dish next to any main course. And since carrots are easily found year-round, chef Annie Schennum’s Carrot Salad recipe is perfect to enjoy any time.
The citrus dressing featured in this recipe is very versatile; not only is it perfect on the carrot salad, it can also be used as a dressing for other salads like a Waldorf salad or an everyday garden salad. Schennum emphasizes using freshly squeezed orange juice because the taste pleasantly complements the shredded carrots. If you are unable to find oranges, you can certainly substitute freshly squeezed lemon juice for the orange juice. Schennum suggests that you don’t prepare this salad too far in advance because the carrots have the best texture and crunch before they absorb the dressing. Says Schennum,“This is a very simple salad but really delicious, and very good for you too.”
Try something new with your carrots today.
Annie Schennum’s Carrot Salad
3 tablespoons olive oil
1 tablespoon orange juice
2 teaspoons Dijon mustard
1 teaspoon orange zest
Ground sea salt and black pepper to taste
Handful dried cranberries
1. Peel carrots and chop them into thirds.
2. In a food processor, use the shredding attachment to shred the carrot pieces.
3. Transfer shredded carrots to a bowl and add fresh orange zest.
4. In a smaller bowl, mix olive oil, orange juice, Dijon mustard, sea salt, and black pepper. Whisk together.
5. Pour the dressing over carrots.
6. Add the handful of dried cranberries.
7. Mix together until the dried cranberries and the shredded carrots are evenly coated with the citrus vinaigrette.
Courtesy of Annie Schennum, former instructor of Le Cordon Bleu, 2012.