Carrot salad with feta and anchovies
Discover the perfect blend of flavors with this delicious carrot salad featuring tangy feta and savory anchovies. A culinary masterpiece awaits!
Ingredients:
- medium carrots (about 340g total), scrubbed, thinly sliced on a bias with a mandoline
- tablespoons fresh lemon juice
- tablespoons extra-virgin olive oil, divided
- teaspoons Aleppo-style pepper, divided
- Kosher salt
- boquerones (marinated white anchovies)
- ounces feta, crumbled
- cup parsley leaves with tender stems
Instructions:
- Mix together carrots with lemon juice, 2 tablespoons of oil, and 1 teaspoon of Aleppo-style pepper in a medium bowl; add a generous amount of salt. Gently rub the carrots with your hands until they become tender. Taste the carrots and adjust the seasoning with more salt if required.
- Place the carrots and any juices from the bowl onto a serving platter and sprinkle boquerones and feta on top. Pour the remaining 2 tablespoons of oil over the dish and sprinkle parsley and the rest of the Aleppo-style pepper.
Summary:
- Calories: 1020 kcal
- Fat: 84 g
- Protein: 33 g
- Carbs: 38 g
- Potassium: 1449 mg
- Magnesium: 102 mg