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Alsatian Carrot Salad with Onions and Fresh Orange Juice



2 lbs. carrots, thinly shredded
1 bunch curly parsley, chopped
2 Tbsp. red wine vinegar
2 Tbsp. balsamic vinegar
5 Tbsp. olive oil
1 Tbsp. clover honey
1 large red onion, very finely chopped
1 cup freshly squeezed orange juice
salt & pepper to taste
1 lb. Romano or Parmesan cheese, shredded


Shred carrots very finely, with a mandolin or medium-fine grater, into a bowl. Add chopped onions and parsley.

In a different bowl, add all liquid ingredients and mix together until thoroughly combined. Pour on top of carrot mixture and combine thoroughly until the carrots have soaked up the dressing.

Refrigerate and serve cold with Romano Crisps if desired (recipe below). Excellent with fish or meat paté, cheese, duck rillettes, or as a base for different salads.

For the Romano Crisps:
Preheat oven to 400 degrees.

Oil a half-sheet pan very lightly. Spread shredded Romano cheese in a single layer in the pan. Bake for 8 – 10 minutes or until light brown. Remove from oven and let cool. You should have a sheet of cheese that has melted together. Break it into ½ inch pieces.