Carrot Salad with Feta and Anchovies

healthyishsaladcarrotlemon juiceanchovyfetaparsley


Missy Robbins
4 servings


Ingredients

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.