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Les Carottes, Oui!

I have always appreciated the versatility of vegetables, as the possibilities are endless. It certainly doesn’t hurt that we are vegetable farmers. There are times when fresh, simple ingredients will make combinations shine. The French are masters of this approach to cooking. This is a salad that can be tweaked on so many levels. Herb choices can be varied, such as parsley, mint, cilantro, or a mixture. If you want to bulk it up, it’s so easy to add chickpeas or cannellini beans. You could add sliced radishes, snap peas, or snow peas. Think color and texture. Frankly, I can’t get enough of this salad!

Typically, this salad uses grated carrots, but I find that they become slightly mushy when used as the centerpiece. I prefer to use a julienne peeler as it gives it more loft and texture interest. I’ve used a few of these peelers over time and have not been plused. However, I finally found one that works perfectly as advertised. The Sunkuka Julienne Peeler, is made of stainless steel and performs beautifully. This salad also holds for up to 3 days in the refrigerator.



  1. 1 pound carrots, peeled and julienned

  2. 2 scallions, sliced thinly

  3. 1/4 cup fresh parsley, chopped

  4. 2 teaspoons Dijon mustard

  5. Juice of half a lemon

  6. 1.5 tablespoons avocado oil

  7. 1.5 tablespoons good quality extra-virgin olive oil

  8. 2 teaspoons local honey

  9. Sea salt and freshly ground black pepper to taste


  1. Peel and julienne carrots. Place in a large bowl. Add scallions and parsley (and any other salad ingredients you choose).

  2. In a pint mason jar, combine avocado and olive oil, Dijon, lemon juice, honey, salt and pepper. Place lid on jar and shake vigorously. Add to salad and toss gently. Serve on a bed of lettuce.


  1. 1 can of chickpeas, drained and rinsed

  2. 1/2 cup radishes, thinly sliced

  3. 1 cup snap peas, sliced in thirds

  4. 1 cup snow peas, sliced in thirds

  5. 1/4 cup cilantro and/or mint

Serves 4

The majority of my diet is probably vegetables, but I’m not a vegetarian or vegan. –Abigail Spencer
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