Carrot Salad With Ouzo Maple Dressing and Feta

Its Autumn and soon winter will come around and it can be a challenge to eat fruits and vegetables. One way to eat your vegetables is in a soup and the other way is to get creative with vegetables that aren’t usually salad ingredients.

Enter the carrot, often part of a salad or cooked as a side to a main dish. No more!

Today, the carrot gets the spotlight in this easy but delicious salad tossed in a dressing with accents of Ouzo and Maple syrup.

Add a garnish of Feta, pistachios and dried cranberries and this will become  family favourite!

Carrot Salad With Ouzo Maple Dressing and Feta

(serves 4-6)

3 large carrots, peeled

1/2 cup chopped fresh parsley

Dressing

1 Tbsp. Dijon mustard

2 Tbsp. fresh lemon juice

2 Tbsp. red wine vinegar

2 Tbsp. maple syrup (or honey)

1 Tbsp. Ouzo

1/4 cup extra-virgin olive oil

1 tsp. sea salt

fresh ground pepper to taste

Garnishes

1/2 cup dried cranberries

1/3 cup shelled pistachios

1/2 cup crumbled Feta cheese

1. Using the side of your box grater with the large holes, use long strokes to make long shreds of your carrot. Place in a bowl and add your parsley.
2. In a medium bowl, add mustard, lemon juice and vinegar, maple syrup and whisk. Add olive oil, salt and pepper, whisk again.
3. Add the dressing to your carrot mix and toss well. Adjust seasoning and place in the fridge for 30 minutes.
4. Take out of the fridge, top with cranberries, pistachios and Feta and serve.

© 2020, Peter Minaki. All rights reserved.