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Italian Carrot Salad with Oregano Vinaigrette and Homemade Croutons





Yields
8 Servings



Standing Time
1 hr



Cook Time
30 mins



Total Time
1 hr 30 mins

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.

Italian Carrot Salad




Photo: Aubrie Pick; Styling: Fanny Pan; Props: Kelly Allen
 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
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.

Nutrition Facts

Serving Size 6 oz

Servings 0

Amount Per Serving
Calories 271Calories from Fat 165
% Daily Value *
Total Fat 19g30%

Saturated Fat 4.9g25%
Cholesterol 13mg5%
Sodium 787mg33%
Total Carbohydrate 20g7%

Dietary Fiber 4.6g19%
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.