Spring Salad with Baby Carrots

1. 1

   In a large bowl, combine the olive oil, vinegar, shallot and salt.

2. 2

   In a small saucepan of boiling salted water, blanch the carrots for 2 minutes.

3. 3

   Refresh the carrots in cold water and pat dry.

4. 4

   Transfer the carrots to a small bowl and toss with 1 tablespoon of the vinaigrette.

5. 5

   Add the salad greens, chives and radishes to the large bowl and toss with the remaining vinaigrette.

6. 6

   Garnish with the carrots and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.