Lemony Carrot Salad with Mustard Seeds and Feta

2 - Lunch, Salad

Difficulty: Easy Servings: Yield: 5 cups, about 8 servings Source:

Ingredients

1/2 clove garlic minced

1/4 teaspoon salt

1 tablespoon mustard seeds

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons best quality extra-virgin olive oil

4 cups shredded peeled carrots

1 cup roughly chopped parsley preferably curley

1/4 cup chopped fresh dill

1/2 cup crumbled feta cheese

Description

Prep Time: 20 minutes
Total Time: 20 minutes

Author: Katie Webster

Directions

Mash garlic and salt in a mortar and pestle.

Toast mustard seeds in a small dry skillet over medium-low heat, swirling the pan occasionally, until the seeds are fragrant and start to brown and crackle, 3 to 5 minutes.

Transfer the seeds to the mortar and pestle (don't mash) and stir in lemon juice, Dijon and honey with a whisk or fork.

Add olive oil and whisk or stir to combine.

Combine carrots, parsley and dill in a large bowl.

Drizzle with the dressing. Toss to combine.

Transfer to a platter or serving dish and serve sprinkled with feta.