Grated Carrot Salad with Shallots, Lemon & Rosemary
Recipe type: side dish

  • 1 Tbsp Whole grain mustard
  • juice and zest from 1 lemon
  • 1 tsp. finely chopped fresh rosemary
  • salt and pepper, to taste
  • ⅓ c. Driftless Organics Sunflower Oil
  • ¼ c. very thinly sliced shallots
  • 4 large carrots, coarsely grated

  1. Whisk mustard, lemon juice/zest, rosemary, salt & pepper together in a large bowl.
  2. Keep whisking while slowly adding oil until emulsified.
  3. Gently toss in shallots and carrots until coated.
  4. Serve alone or with study bitter greens like frisee, radicchio, baby kale or finely shredded green cabbage.