Italian Carrot Salad with Oregano Vinaigrette and Homemade Croutons
Photo: Aubrie Pick; Styling: Fanny Pan; Props: Kelly Allen
Deli antipasto meets healthy vegetables in this colorful creation by Michael Fiorelli, executive chef and partner of Love & Salt in Manhattan Beach, California. It tastes even better made a day ahead and is ideal for a beach day.
How to Make It
1
In a colander, toss carrots with salt. Put a plate and 1-lb. can of food on top of carrots and let drain in sink 1 hour to soften somewhat. Rinse carrots well, then roll in kitchen towels to dry.
2
In a large bowl, combine carrots, pepperoncini, olives, cheese, chickpeas, and half of Oregano Vinaigrette.
3
Just before serving, add Homemade Croutons, parsley, and basil and toss to combine. Add more dressing if you like.
Ingredients
2 lbs rainbow carrots, peeled and sliced into thin rounds to make 6 cups
2 ½ tsp kosher salt
1 cup sliced pepperoncini
⅓ cup cup slivered pitted kalamata olives
1 cup (5 oz.) chopped sliced provolone cheese
¾ cup canned chickpeas, rinsed
Oregano Vinaigrette
Homemade Croutons
½ cup each packed flat-leaf parsley leaves and torn fresh basil leaves
Directions
1
In a colander, toss carrots with salt. Put a plate and 1-lb. can of food on top of carrots and let drain in sink 1 hour to soften somewhat. Rinse carrots well, then roll in kitchen towels to dry.
2
In a large bowl, combine carrots, pepperoncini, olives, cheese, chickpeas, and half of Oregano Vinaigrette.
3
Just before serving, add Homemade Croutons, parsley, and basil and toss to combine. Add more dressing if you like.
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