Rainbow Carrot Ribbon Salad

Rainbow carrots bunched

Purple and yellow carrots join orange carrots to make colorful bunches of rainbow carrots. Purples are sweet, and if you cut one in half, you’ll see a sunburst of orange in the core and purple on the margins. Yellows are mild with a faint parsnip taste and are cheery yellow all the way through.

1 bunch rainbow carrot ribbons, cut lengthwise into ribbons with a vegetable peeler
1 bunch arugula
Several ounces (depending on your taste) Parmigiano Reggiano, cut into ribbons
One-half red onion, slivered
Fresh herbs to taste, like basil, parsley, and chervil, broken into small pieces
One-half cup toasted nuts, like slivered almonds, walnuts or pine nuts
Salt and pepper to taste

Mix the above ingredients in a large bowl. Toss with a light vinaigrette, like the one below.

3 parts good olive oil
1 part wine vinegar
Splash balsamic vinegar
1 smashed garlic clove
Dollop dijon mustard
1 teaspoon oregano
1 teaspoon kosher salt
Ground pepper to taste

Whisk all ingredients well together.

We thank ProudItalianCook.com for this recipe.