5slicespineapplecanned or fresh, cut into chunks (optional)
DRESSING
3tablespoonsextra virgin olive oil
2tablespoonsfresh lemon juice
1tablespoonDijon mustardor American
1tablespoonmaple syrupor honey
½teaspoonground cumin
½teaspoonsaltor more to taste
⅛teaspoonblack pepper
Finely chop 1 shallot and ¼ cup parsley.Peel, then grate 1 pound carrots with:- Food processor with a shredding disc with small holes.- Box grater.- Fine grinding cone attachment of an electric salad shredder.- Julienne peeler.Add veggies to a bowl.
Chop 5 slices pineapple into bite size chunks. Add to bowl.Tip: Substitute pineapple with your favorite add-ins.See "Variations" chapter linked in the notes below for more ideas.
To a small bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, ½ teaspoon ground cumin, ½ teaspoon salt, and ⅛ teaspoon black pepper.Whisk fast until emulsified.
Pour dressing over salad and toss well.Let the flavors meld by refrigerating for 15 minutes up to 2 hours before serving.
MAKE IT A MEAL
Make this carrot salad a meal by adding a can of chickpeas and serving it with warm pita bread.