Carrot Salad with Feta and Anchovies

Name: Carrot Salad with Feta and Anchovies
Ingredients: 5 medium carrots (about 12 ounces total), scrubbed, thinly sliced on a bias with a mandoline; 3 tablespoons fresh lemon juice; 4 tablespoons extra-virgin olive oil, divided; 2 teaspoons Aleppo-style pepper, divided; Kosher salt; 12 boquerones (marinated white anchovies); 4 ounces feta, crumbled; ¼ cup parsley leaves with tender stems

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(2)

www.bonappetit.com

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Servings: 4

Cost: $8.79 /serving

Author : Missy Robbins

web recipe healthyish salad

Ingredients

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5 medium carrots (about 12 ounces total), scrubbed, thinly sliced on a bias with a mandoline3 tablespoons fresh lemon juice4 tablespoons extra-virgin olive oil, divided2 teaspoons Aleppo-style pepper, dividedKosher salt12 boquerones (marinated white anchovies)4 ounces feta, crumbled¼ cup parsley leaves with tender stems

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Instructions

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Step 1

Toss carrots with lemon juice, 2 Tbsp. oil, and 1 tsp. Aleppo-style pepper in a medium bowl; generously season with salt. Massage carrots with your hands until softened. Taste and season with more salt if needed.

Step 2

Transfer carrots and any accumulated juices to a platter and top with boquerones and feta. Drizzle with remaining 2 Tbsp. oil and scatter parsley and remaining 1 tsp. Aleppo-style pepper over.