Looking for a simple yet flavorful side dish? This warm carrot salad is the perfect combination of sweetness and a hint of spice. Blanched carrots retain their vibrant color and slight crunch, while garlic, mustard, and olive oil bring out their natural sweetness. This salad pairs wonderfully with grilled meats, fish, or as a light vegetarian dish.
Ingredients:
- 2.2 lbs (about 6–7 large) carrots
- 4 cloves garlic, minced or grated
- 2 tbsp Dijon mustard
- ½ cup olive oil
- 1 tbsp apple cider vinegar (optional, for extra tang)
- Salt and black pepper, to taste
Instructions:
- Peel and slice the carrots into thin rounds. Blanch them in boiling water for about 3–4 minutes or steam them briefly until slightly tender but still firm.
- Drain and transfer the warm carrots to a mixing bowl.
- Add minced garlic, mustard, olive oil, vinegar (if using), salt, and black pepper.
- Gently toss everything together until well combined.
- Serve warm or at room temperature as a side dish.
