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baby carrot salad with dill dressing – flavours of summer

These tiny little carrots with fresh orange color which speaks of warm sunshine and cheery summer days, are the cute little baby carrots, summer fresh produce with a hint of sweet and wild flavours, with baby soft skin, and when showered them under cold sprinkling water, they become more lively and are just ready to be dressed for the evening salad party.

They are light, crunchy and that unmistakable snap “carrot snap” itself speaks of their freshness and needs a very light dressing, a little bit of E.V.O.O, emulsified with freshly squeezed juice of lemon, perfectly seasoned with salt and pepper with a hint of roasted garlic and fresh sprigs of dill finely chopped brings an un-matched flavour and zest to this summer salad.

Enjoy this recipe of baby carrot salad which is heavily inspired from the food network show.

baby carrot salad

Ingredients:

Baby carrots : one bunch / packet

Salad Dressing:
EVOO (extra virgin olive oil) : 1/4 cup
Juice of one ripe lemon : 1/4 cup
Roasted minced garlic : 1 tsp
Dill : a fresh twig
Salt and pepper for seasoning
Honey is optional

Instructions:

Wash the baby carrots under cold water, they are so soft and tender that you wont like to touch their baby soft skin with a peeler.

In a mixing bowl, add the olive oil and emulsified it with fresh lemon juice, add the roasted minced garlic, salt and pepper and sprinkle the finely chopped dill. Blend them well and drenched the baby carrots in them, give a little shake so that they are coated well with the dressing and keep it covered for one hour.

In a salad bowl, prepare a bed of lettuce (I have used the romaine lettuce) and arrange the baby carrots in them in a heap like fashion or in any way you like, discarding the dressing, add a dash of honey if you wish to.

Note: there should be a hint of roasted garlic, it should not be overpowering. So take note while adding the garlic.

Serve the baby carrot salad with dill dressing at room temperature or serve it chilled.

These are perfect as sides, paired it with some fruity wines and also a perfect companion for a grilled chicken.

carrot salad

Sharing this soft and tender baby carrot salad with the event: veggie/fruit a month : carrot guest hosted by Reva, started by Priya

and also sending them to the salad party at Salad Spread  by tastejunction.

An easy and perfect salad for week-nights too, so sending this to Priya and Aipi’s bookmarked Tuesdays

Ayesha’s Iftaar moments @ taste of pear city

 Enjoy the day 

If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.

7 Comments

  • Reply
    aipi
    July 12, 2011 at 1:38 pm

    Perfect way to get carrot with all its goodness into your system 🙂
    US Masala

  • Reply
    kankana
    July 12, 2011 at 10:17 pm

    dill is such a fantastic herb for dressing sauce. I usually use it on fish .. never tried on carrots but looks nice 🙂

  • Reply
    Tes
    July 13, 2011 at 5:03 am

    Wow what a colorful dish! I can eat this all day long 🙂

  • Reply
    Devaki @ weavethousandflavors
    July 13, 2011 at 10:09 pm

    Such a great way to get in our quota of fresh summer veggies. The dill is priceless 🙂

    chow! Devaki @ weavethousandflavors

  • Reply
    Deepa
    July 14, 2011 at 10:09 pm

    Loved the carrots. they look so cute. As far as your query about pabda is concerned, I get them from HAL Market during saturdays when they are supplied there fresh.
    Deepa
    Hamaree Rasoi

  • Reply
    Pari
    July 16, 2011 at 12:33 am

    The salad looks adorable dear.
    Can u pls add a follower button to ur space, it will be easy to catch ur posts.

    FOODELICIOUS

    EVENT FOR JULY and GIVEAWAY, ‘ONLY’- BAKED

  • Reply
    Deboshree
    July 24, 2011 at 5:59 am

    What is it about this salad that reminds me of dessert? Maybe the luscious red, maybe the mouth watering factor? Even if you forget the taste, this would make for a great culinary art object. That comes in handy when I am the one who is cooking. 😀

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