Made with Mettā: Carrot and Tarragon Salad
Greetings from the BCBS Kitchen!
Chef Sarah shares a quick, delicious, and durable root veggie salad that makes a perfect side or make-ahead dish for any season. It stores well but is prettiest when super fresh. It’s a great way to use up carrots that might have been lingering in your crisper drawer. You’ll want to toast the almonds first, or you can use store-bought toasted or even smoky almonds. This salad travels well for Dharma potlucks!
Carrot and Tarragon Salad
Serves 4–6
Ingredients
Salad
- 1 lb. carrots, peeled and shredded
- 2 green onions, thinly sliced on the bias
- ½ cup almonds, chopped and toasted
Dressing
- ½ cup olive oil
- 2 tbsp. champagne vinegar or rice vinegar
- 1 tbsp. fresh or dried tarragon
- 1 tsp. maple syrup
- ½ tsp. Dijon mustard
- ⅓ tsp. salt
- ¼ tsp. black pepper
Directions
1. Fluff the carrots, green onions, and almonds together in a large bowl.
2. Combine the dressing ingredients in a blender or use an immersion blender to mix. If you don’t have a blender, put everything in a jar and shake vigorously.
3. Drizzle about two-thirds of the dressing over the shredded carrot mixture and mix well.
4. Adjust the salt and pepper to taste. Add the remaining dressing, if desired.
Enjoy!
