I like carrots, especially raw, and this is a nice salad that can be served in lettuce leaves, year-round. The mozzarella and pumpkin seed add creaminess and texture, although the mozzarella can be left out if you prefer. Let the flavors mingle for a while before serving at room temperature. It’s a great accompaniment to a summer meal or a light first course in winter.

Carrot, Pumpkin Seed and Mozzarella Salad

Category

Category name

Serves

3

Ingredients

  • 1 ½ teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 to 2 teaspoons toasted sesame oil, optional
  • ¼ cup toasted pumpkin seed
  • 3 carrots, coarsely grated, about 2 cups
  • ⅓ cup chopped flat-leaf parsley
  • 1 cup diced mozzarella, optional
  • Lettuce leaves, for serving

Method

  1. In a large bowl, whisk together the mustard, vinegar, olive oil, salt, pepper and sesame oil. Add the pumpkin seed, carrots, parsley and cheese and, using tongs, mix very well. Cover with plastic wrap and let sit at room temperature for an hour, or refrigerate for longer. To serve, line a plate with the lettuce leaves and mound the carrot salad on top. Serve at room temperature.