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Carrot Salad In Mustard & Lemon Dressing

Carrot Salad in Mustard & Lemon Dressing recipe image
This vibrant carrot salad offers a refreshing twist on the classic garden vegetable, balancing earthy sweetness with sharp acidity. The carrots are briefly blanched to retain their crisp-tender texture and bright orange hue, then shocked in cold water to stop the cooking process. The dressing is a simple emulsion of fresh lemon juice, Dijon mustard, olive oil, and a hint of sugar, which coats the carrots in a glossy, flavorful glaze. Fresh dill and chopped onions add aromatic depth and a subtle bite. It&# 226;ÂÂs an excellent choice for picnics, potlucks, or as a healthy side dish for grilled meats or fish. The flavors meld beautifully when chilled, making it a perfect make-ahead recipe for busy weeknights or summer gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 248.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant carrot salad offers a refreshing twist on the classic garden vegetable, balancing earthy sweetness with sharp acidity. The carrots are briefly blanched to retain their crisp-tender texture and bright orange hue, then shocked in cold water to stop the cooking process. The dressing is a simple emulsion of fresh lemon juice, Dijon mustard, olive oil, and a hint of sugar, which coats the carrots in a glossy, flavorful glaze. Fresh dill and chopped onions add aromatic depth and a subtle bite. It&# 226;ÂÂs an excellent choice for picnics, potlucks, or as a healthy side dish for grilled meats or fish. The flavors meld beautifully when chilled, making it a perfect make-ahead recipe for busy weeknights or summer gatherings.
Ingredients
  • 1/4 cup Lemon juice
  • 2 teaspoon Dijon-style mustard
  • 2 teaspoon Sugar
  • 1/2 cup Onions; chopped
  • 5 tablespoon Olive oil
  • 1/2 teaspoon Salt; optional
  • 2 tablespoon Fresh dill; chopped or
  • 2 teaspoon Dillweed
  • 1 pound Carrots; cut in thin strips
  • 3 cup ; water
  • 3/4 teaspoon Sugar; (1 use 1 teaspoon)
Directions
  1. 1
    In a small bowl or jar, whisk together the lemon juice, Dijon mustard, 2 teaspoons of sugar, chopped onions, olive oil, salt, and fresh dill until the dressing is emulsified and smooth.
  2. 2
    Bring 3 cups of water and the remaining 3/4 teaspoon of sugar to a boil in a large saucepan over medium-high heat.
  3. 3
    Add the thin carrot strips to the boiling water and cook for about 5 minutes, or until they are just tender-crisp.
  4. 4
    Drain the carrots immediately and rinse them under cold running water to stop the cooking process and preserve their bright color.
  5. 5
    Drain the carrots well and transfer them to a large serving bowl.
  6. 6
    Pour the prepared dressing over the carrots and toss gently to coat evenly.
  7. 7
    Taste and adjust seasoning with additional salt or pepper if desired.
  8. 8
    Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld, or serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 248.5kcal
% Daily Value *
Total Fat 19.3g30%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 2544.7mg107%
Total Carbohydrate 19.8g7%
Dietary Fiber 4.0g16%
Sugars 10.5g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot salad, mustard dressing, lemon vinaigrette, dill, healthy side dish, vegetable salad, blanched carrots, mediterranean salad, picnic food, make-ahead recipe, vegan salad, dijon mustard, olive oil, fresh herbs, light lunch, summer side, potluck recipe, quick salad, gluten-free, low carb
Read it online: https://www.chefs-mate.com/recipe/carrot-salad-in-mustard-lemon-dressing/