Alex Lau
This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.
Recipe information
Yield
4 servings
Ingredients
2 medium carrots, peeled, very thinly sliced into rounds
½ small red onion, very thinly sliced, rinsed, patted dry
3 cups torn mixed tender herbs (such as mint, parsley, and/or dill)
½ lemon
3 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
Preparation
Toss carrots, onion, and herbs in a medium bowl to combine. Finely grate zest from lemon over salad, then cut lemon in half and squeeze juice over. Drizzle with oil, season with salt and pepper, and toss again to coat.
