Notes: Chef Vera Hansen came up with this salad one summer when we had more carrots than we knew what to do with. It can be made with just carrots or a combination of vegetables. It is great on its own or over garden lettuces with a piece of fish or grilled meats.
5 cups shredded carrots, plus other favorite vegetables
½ cup kalamata olives, pitted and chopped
¼ cup chevre cheese, for garnish
Toasted almonds, for garnish
½ cup olive oil
½ cup apple cider vinegar
2 tablespoons sugar
Juice and zest of 3 limes
2 teaspoons Dijon mustard
2 tablespoons cupchopped tarragon
Place shredded carrots in large bowl. Toss with 1 cup vinaigrette. Let marinate for at least 30 minutes.
Add kalamata olives and toss again. Garnish with chevre and almonds.
Place vinegar, sugar, lime juice and zest in bowl and blend. Add tarragon. With a wire whisk, add olive oil. Salt and pepper to taste.
Recipe courtesy of Alison Dance, owner, Cyprus Cafe