Wisconsin
Carrot Salad
2 pounds medium carrots ,peeled
3/8 tsp salt, divided
1 ½ tsp grated lemon rind
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
Dash of ground red pepper
2 garlic cloves, minced
¼ cup olive oil
¼ tsp coarsely ground black pepper
2 Tbsp chopped chives
Cut carrots into a fine julienne (1/4 “ x 2 “). Place carrots in a bowl, refrigerate until ready to use. One hour before serving, sprinkle carrots with ¼ tsp salt. Combine rind, juice, Dijon mustard, red pepper and garlic in a small bowl. Stir with a whisk. Stir in remaining 1/8 tsp salt and pepper. Add half of vinaigrette to carrot mixture, toss to coat and sprinkle with chives.