This salad could not be any simpler, carrots, shallot and parsley with a lovely honey, lemon, Dijon vinaigrette. This salad reminds me of the variety of delicious summery dishes my Polish mother-in-law Teresa makes on Sundays when the entire family gathers around the table or any night of the week really.

Poland had topped my bucket list for many years, long before I backpacked through Warsaw and Krakow and ultimately met my husband in Brussels. Outside of its history, culture and hospitality, its food is to die for. Okay, for some it sounds heavy, laden with roast meats, cured sausages and smoked everything! What many don’t realize is the wealth of soups and more so salads that make dining in Poland an utter treat. This salad doesn’t exactly have Polish roots, it is more inclined to be French actually, but for me, it is a reminder of my second home in Poland. Simple and delicious, this salad does not only act as a side dish, but can be layered on a burger or acting like sauerkraut along side a smoked sausage in a hoagie bun. Can you tell summer, and more so barbecue season is on my mind? Kicking it barefoot, in my kitchen, check out the video:

Carrot Salad

2 Tbsp Lemon Juice

2 Tbsp Dijon Mustard

2 tsp Honey

3 Tbsp Olive Oil

¼ tsp Sea Salt

¼ tsp Black Pepper

2 cups Carrots, shredded

1 Shallot, minced

¼ cup Parsley, finely chopped

DIRECTIONS

In a small mixing bowl whisk together lemon juice, Dijon mustard, honey, olive oil, salt and pepper to make the dressing.

Combine shredded carrots, shallot, and parsley in a large mixing bowl. Pour dressing over top and stir to combine. Let stand for 30 minutes to an hour before serving.