Shredded Carrot Salad with Tarragon Lime Vinaigrette

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

cup kalamata olives, pitted and chopped

cup chevre cheese, for garnish

Toasted almonds, for garnish

cup olive oil

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