Crunchy, fresh and little sweet, this is a terrific salad for when there's no lettuce around. And you can make it a day ahead. It gets even better as it sits, absorbing more of the dressing.
Technique tip: You want large shreds of carrot here, nothing too fine or the salad will be mushy. So be sure to use the largest holes on a box grater or the disk with the large holes in your food processor.
Swap options: This is a very adaptable recipe, as long as you have the carrots! You can change or leave out the herbs and skip the coriander or substitute cumin seeds.
- 1/2 tablespoon coriander seeds (optional)
- 2 tablespoons freshly squeezed lemon juice, more to taste
- 2 tablespoons chopped preserved lemon or Dijon mustard
- 1/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon honey, or to taste
- 5 tablespoons extra virgin olive oil, plus more to taste
- 1 pound carrots, peeled
- 1/4 cup cilantro or parsley leaves, chopped
- 2 tablespoons mint leaves, chopped (optional)
- Cracked black pepper, for serving (or coarsely ground black pepper)
1. If using the coriander, heat a small skillet over medium heat. Toss in the coriander seeds and toasted until fragrant, about 1 minute. Transfer to a mortar and pestle and lightly crush. Scrape into a large bowl.
2. Into the bowl, stir in lemon juice, preserved lemon or mustard, salt and honey. In a slow, steady stream, whisk in the oil. Taste and adjust seasonings if necessary.
3. Grate the carrots on the widest setting of a box grater. Toss the carrots in the vinaigrette, along with the cilantro (or parsley) and mint. Taste and add more salt and lemon juice if needed. Serve with a drizzle of olive oil and cracked black pepper on top.