Carrot Ribbon Salad
Getting your hands on a Y-shaped vegetable peeler is the secret to long and beautiful carrot ribbons. Although we used regular carrots here, multicolored carrots would make a vibrant addition to this salad. To save time, make the dressing and carrot ribbons ahead of time.
2 tablespoons fresh lemon juice
2 teaspoons honey
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
6 ounces carrots, shaved into long strips
2 cups arugula
¼ cup coarsely chopped fresh flat-leaf parsley
1 ounce crumbled goat cheese, divided
3 tablespoons chopped toasted pecans, divided
1. Whisk together fresh lemon juice, honey, kosher salt, and black pepper in a small bowl; whisk in olive oil. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture.
2. Divide among 4 plates.
3. Top evenly with 1 oz. crumbled goat cheese and 3 Tbsp. chopped toasted pecans.
Pro tip: Soak the ribbons in ice water to get a nice distinct curl.
Source: Cooking Light (4 servings)