Four-Herb Parisian Carrot Salad

Cooking Times

Ready in: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4


  • 1 lb. Cal-Organic Baby Carrots
  • bunch Cal-Organic Red Romaine Lettuce
  • 1/4 cup fresh, chopped Cal-Organic Dill
  • 2 tbsp. olive oil
  • 1/4 cup fresh, chopped oregano
  • 1 tbsp. fresh, chopped thyme
  • 1 tsp. dried tarragon
  • 1 tsp. lemon peel
  • 3 tbsp. lemon juice
  • 1 tbsp. sugar


  1. Drop carrots into saucepan of boiling water. Return to boil and cook 5 minutes or until tender-crisp.
  2. Drain the water and rinse the carrots under cold, running water.
  3. Combine carrots with all ingredients except lettuce and toss well for 2 minutes to bruise herbs and bring out flavor.
  4. Cover and chill until ready to serve. Plate the mixture over romaine leaves or toss together in a salad bowl.

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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