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By Steve P

Carrot Salad With Feta and Anchovies

Name: Carrot Salad With Feta and Anchovies
Prep time: 6 min
Total time: 6 min
Cuisine: Greek, Mediterranean, European
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

2 steps

Prep:6min

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

Updated at: Thu, 18 Apr 2024 01:09:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories256.8 kcal (13%)

Total Fat21.5 g (31%)

Carbs9.4 g (4%)

Sugars3.9 g (4%)

Protein7.9 g (16%)

Sodium676.4 mg (34%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5carrots

medium, scrubbed, thinly sliced on a bias with a mandoline

3 tablespoonsfresh lemon juice

4 tablespoonsextra-virgin olive oil

divided

2 teaspoonsAleppo-style pepper

divided

kosher salt

12boquerones

marinated white anchovies

4 ouncesfeta crumbled

¼ cupparsley leaves

with tender stems

Instructions

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.

View on bon appétit

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