1 - Tasty first go, no improvements suggested.
2 - I've made this a few times, now, and I feel like the quantity of dressing isn't quite right. I added a variation which I did not record, which is maple-syrup for honey, and that might have been just enough to change things too much. Therefore I will try it with honey next time and see.
3 - Just lovely. And the carrots don't have to be great carrots.
4 - Ok, made it again and there didn't seem to be enough dressing! Did I do too much carrot? It seemed like so much.
1 lb carrots, peeled
2 Tbsps minced chives or chopped green onion
2 Tbsps minced fresh parsley
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Dressing
2 Tbsps lemon juice
2 tsps honey
1 tsp Dijon mustard
½ tsp ground cumin
¼ tsp salt
- Grate the carrots and put them in a bowl.
- Add the chives, parsley and optional chickpeas.
- To make the dressing, whisk all of the ingredients together in a small bowl until emulsified.
- Pour the dressing over the carrot mixture. Toss until the carrots are evenly coated in dressing.
- Allow the salad to marinate for 20 minutes before serving. Toss again before serving.
*I don't usually talk about 'using only the best' of anything, but I did bother to point out that a fine extra-virgin olive oil would be choice in this instance. Regular olive oil is mainly for cooking and doesn't have much in the way of flavor. However, in a salad dressing of this kind you want to taste the olive oil, which is why a real cold-pressed, extra-virgin olive oil, preferably unfiltered, is best for a really tasty dressing but, if you don't have any, it'll be just fine.
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