Carrot Salad with Feta and Anchovies

healthyish salad carrot lemon juice anchovy feta parsley

Missy Robbins

4 servings

Source

Ingredients

5 medium carrots (about 12 ounces total), scrubbed, thinly sliced on a bias with a mandoline

3 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil, divided

2 teaspoons Aleppo-style pepper, divided

Kosher salt

12 boquerones (marinated white anchovies)

4 ounces feta, crumbled

¼ cup parsley leaves with tender stems

Method

Toss carrots with lemon juice, 2 Tbsp. oil, and 1 tsp. Aleppo-style pepper in a medium bowl; generously season with salt. Massage carrots with your hands until softened. Taste and season with more salt if needed.

Transfer carrots and any accumulated juices to a platter and top with boquerones and feta. Drizzle with remaining 2 Tbsp. oil and scatter parsley and remaining 1 tsp. Aleppo-style pepper over.