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Kitchen Notebook

July 17, 2022

Peach Carrot Salad with Blackberry Balsamic Vinaigrette

20 Mins

20 Min


Using a mandoline or vegetable peeler, slice carrots into thin ribbons. 

Add the blackberries, balsamic vinegar, lemon juice, dijon mustard, and sugar to a small saucepan and place it over low heat. Stirring a bit, cook just to dissolve the sugar and warm the mixture, about 3 minutes.

Remove the pan from the heat and use the back of a fork to macerate the blackberries, keeping them partially intact.

Gradually whisk in the oil and blend until it's completely emulsified. Allow to cool.

Add greens and carrot ribbons to a salad bowl, drizzle with dressing, toss to coat and top with sliced peaches.

20 Mins Lunch overlayTitle recipe salad Summer Veg

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20 Mins Lunch overlayTitle recipe salad Summer Veg

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