Shaved Carrot Salad with Blueberries and Dill

By mm_food4me

Chef’s Notes: I love this recipe. When you use the peeler to shave the carrots, you end up with these odd little angled carrot ends. Note: shave from one side of the carrot only. Then you can eat the rest of the carrot. I don’t often peel market carrots, because you really don’t have to. Organic carrots won’t carry any pesticides in the outer peel and it doesn’t change the flavor. However, for this salad, I do peel the carrots because the outer layer of the carrots is a little browner and it doesn’t look quite as pretty as the rest of the carrot.

You can easily vary the amount of horseradish in the dressing to taste. If you don’t like a lot of spice, cut the horseradish in half and use Champagne vinegar instead of cider vinegar. The original recipe didn’t call for blueberries, but we found that they made a delicious and colorful addition.

Ingredients

• 1 bunch carrots
• 2 tsp horseradish
• Fresh dill
• 4 tsp cider vinegar
• 1 clove of garlic
• 3 Tbsp olive oil
• 1/4 pint of blueberries

Preparation

Step 1

Prepare the carrots

With a vegetable peeler, shave the carrots into long strips. Place the strips in a bowl.

In a food processor or blender, mix the horseradish, a couple pinches of the dill, the garlic and the olive oil. Mix well until the garlic is finely diced and the dressing is a little creamy.


Shaved carrot salad with fresh blueberries and dill
Toss the carrrots with the dressing and add the rest of the dill and the blueberries as garnish.