Carrot, Pea and Mint Salad Recipe

Ingredients

• For the salad
• 4 large carrots, washed, trimmed and peeled (about 1 pound)
• ½ cup of fresh (shelled) or frozen peas (defrosted)
• 1 tablespoon fresh mint, torn or cut with scissors into small pieces
• pea shoots for garnish, if you like
• For the Vinaigrette
• ¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
• 1 lemon
• 3 sprigs mint
• 1 teaspoon honey (optional) if you like sweeter vinaigrette
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a small pan of water to a boil. Add the peas and cook for 2 minutes, then drain and cool them under cold water. If using frozen peas, defrost them first and skip the boiling.

2. Make the vinaigrette: finely chop the leaves from the 3 mint sprigs, then whisk them with the juice of the lemon, the olive oil, and the honey if using. Season with salt and pepper.

3. Trim and peel the carrots, then shave them into thin ribbons with a vegetable peeler or slice them very thinly.

4. Put the carrot ribbons in a bowl with the cooled peas and the chopped fresh mint.

5. Pour about two-thirds of the vinaigrette over the salad and toss gently to coat.

6. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.

7. Transfer to a serving platter, scatter the pea shoots over the top, and drizzle with the remaining vinaigrette.