Carrot Salad With Capers Recipes

RADISH AND CARROT SALAD WITH TUNA AND CAPERS

The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.

Provided by Jill Santopietro

Categories Salad Kid-Friendly Quick & Easy Dinner Lunch Tuna Carrot Radish Spring Summer Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 11

Radish and Carrot Salad with Tuna and Capers image

Steps:

Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.

Ingredients

1 bunch radishes (about 1/2 pound)
2-3 medium carrots (about 1/2 pound)
2 1/4 teaspoons kosher salt, divided
2 teaspoons fresh lemon juice
2 teaspoons white wine or Champagne vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more
2 tablespoons olive oil
1 1/2 tablespoons capers
4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
2 tablespoons parsley leaves

FRENCH GRATED CARROT SALAD

Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you'll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

French Grated Carrot Salad image

Steps:

Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

6 tablespoons extra-virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white-wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley

CARROT SALAD WITH CAPERS

My mom has been making this for us since we were kids. I have made it countless times now and it is always a success. Serve as a starter, a side or on a buffet.

Provided by Gabouillon de poulet

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Carrot Salad With Capers image

Steps:

Grate the carrots, the finer the better. Using a food processor will make this step easy and quick, add time to your preparation if you do this buy hand!
Add the sunflower oil, the capers and the vinegar they were pickled in, and the pepper.
Salt to taste.
Adjust the amount of oil you add depending on how much ahead you are preparing the salad because the carrots will "drink" the liquid. So if you prepare this dish the day before, put a little more oil so the salad stays moist.
Adjust the amount of vinegar according to taste.

Nutrition Facts : Calories 271.9, Fat 27.5, SaturatedFat 3.6, Sodium 138.6, Carbohydrate 7.3, Fiber 2.4, Sugar 2.8, Protein 0.9

Ingredients

4 carrots
1/2 cup sunflower oil
1 1/2 tablespoons small capers (save the vinegar they are pickled in)
1/4 teaspoon peppercorn (coasely ground)

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