CSA Week 8 - July 20th - carrot salad

I made another eggplant bake last night, similar to last week's, and I really wanted a salad to go on the side.

I settled on a grated carrot salad, closely adapted from this recipe. The salad is super delicious and simple and (bonus points!) it also uses parsley!

Grated carrots, minced onion, and chopped parsley get tossed in a dressing of oil, lemon juice, Dijon mustard, honey, salt, and pepper. It's so straightforward, so uncomplicated, and so wonderful. It reminds me of the magic that is this salad (with a totally different flavor profile).

It was really good a day later, too. My adaptation is below.

p.s. have your friends started to avoid eye contact with you? 

French Carrot Salad with Lemon Dijon Vinaigrette

Adapted only slightly from here 

Ingredients

• 1 pound carrots, peeled and grated
• 2 tsp. Dijon mustard
• 1 tbsp. lemon juice
• 1 tbsp. vegetable oil
•  2 tbsp. extra virgin olive oil
• 1 tbsp. honey
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 2 tbsp. chopped fresh parsley
• 1 tbsp. minced onion

Directions

Combine the mustard, lemon juice, oils, honey, salt, and pepper in a bowl. Add the onions, parsley, and carrots and toss well. Taste and adjust seasonings if needed.