By Natalie R. Toney, Healthy Planet Food Editor, M.F.A., C.H.
I just returned inside from watching the squirrels sprightly scurry about, emerging flower shoots peeking through thunderstorm-drenched blades of grass and mud this morning. All choreographed to an opera of birdsong that begins their chorus just a little earlier each morning and continues a few minutes later into the evening, as the returning sunlight lengthens each day. Signs such as these, signal we have moved through winter, and spring is now in our midst! I appreciate much about the quiet, colder months and love to watch a meditative snowfall (if I can stay home under a blanket and do not have to drive in it), though I admit I have a bit more spring in my own step when the days are a bit longer and brighter, as the landscape is colored in by fresh flower petals and trees lush with new foliage. Another one of my favorite things to look forward to in spring is the abundance of fresh vegetables and fruits, along with several farmer’s markets and vegetable stands re-opening for the season!
Spring also brings holidays, graduations, picnics, and an array of events that carry us right into summer’s festivities. Serving a light, bright, colorful French Carrot Spring Salad is perfect, as it reflects the season and can hold up both indoors and out. Traditionally made with carrots, shallots, and fresh herbs, I also toss in some chickpeas for added protein. Beets, cranberries, raisins, walnuts, pecans, pistachios, peas, broccolini, shaved Brussels sprouts, pineapple, or red cabbage give even more of a pop of color and nutrients as well, and varieties of purple and yellow carrots are also fun to mix in!
Carrots are relatively inexpensive, widely available, and packed with many health benefits. Already well known for being a rich source of beta-carotene, carrots are also loaded with vitamins A, C, and K, potassium, fiber, antioxidants, and carotenoids, in addition to being low on the glycemic index, as well as good for blood pressure (always follow a medical professional’s advice in regard to specific dietary concerns and/or conditions)!
Gorgeous colors and flavors that bloom, a Fresh French Carrot Salad is sure to delight any room, celebrating a special occasion in spring or simply the many joys it brings!
Tips: Fresh herbs such as tarragon, chives, or cilantro work well with the parsley or in lieu of it. Use the large side of a box grater for the carrots, or a food processor with a grater attachment. A peeler works well to julienne. Pre-cut “matchstick” carrots in the bag work great, too! The carrots can be prepped and stored up to two days in advance. After mixing dressing into salad, let sit to marinate a few minutes before serving.
Ingredients:
- 1 lb. / approx. 3 cups peeled carrots, julienned or grated (2 bags matchstick carrots)
- 1 can chickpeas, drained
- 2 Tbsp. shallots, or 1 green onion sliced very thin, diagonal
- 2 Tbsp. fresh parsley
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice (or red wine vinegar, champagne vinegar)
- 2 tsp. honey (maple syrup or agave for vegan version)
- 1 tsp. Dijon mustard (or whole grain)
- 1/2 tsp. cumin
- 1/4 tsp. sea salt
- 1/8 tsp. white pepper (or black)
- *any additional veggies, herbs, nuts, and spices
Directions:
Place grated, julienned, or matchstick carrots in a mixing or serving bowl. Whisk together olive oil, lemon juice (or vinegar), honey (or maple/agave), salt, pepper, and cumin; set aside. Add drained chickpeas (optional), shallots (or onions), and any other veggies or fruits. Pour in the salad dressing and mix. Let sit for a few minutes, toss in any nuts if using, lightly stir again, and sprinkle with fresh herbs.
Can refrigerate 3–5 days (add a bit of lemon and more fresh herbs to re-brighten). Not recommended to freeze. Yields about 4 servings.