Ingredients:
- 2 cups shredded carrots (about half a pound)
- 2T Dijon mustard
- 2T extra virgin olive oil
- 1.5T red wine vinegar
- 1t fresh orange zest (or 1/2 t Penzey’s Mural of Flavor)
Method:
- Combine the Dijon and vinegar, whisk to combine
- Slowly drizzle olive oil into mixture, whisking constantly
- Stir in zest or spice blend
- Stir in carrot shreds, making sure to coat the shreds evenly
- Cover in clingfilm and place in refrigerator to marinate for at least an hour
This recipe is a version of the Dijon carrot salad I ate during trips to Lyon and Geneva. It’s got a lot of Dijon, so you might want to start with half the amount and taste as you add more.