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A Recipe for Salad with Carrot, Raisin, and Lemon Zest

It isn't summer without carrot salad, and this recipe makes the most of the fresh tastes of the season. Because the carrots in this recipe are cooked instead of grated, serve it at home and toss just before bringing it to the table.

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Carrot Raisin Salad with Lemon Zest

Ingredients

1 pound (500 g) medium carrots, shredded
3 tablespoons (45 mL) extra virgin olive oil
2 tablespoons (30 mL) fresh lemon juice
2 teaspoons (10 mL) lemon zest
3/4 teaspoon (3.75 mL) salt
1/4 teaspoon (1.25 mL) black pepper
½ cup (125 mL) raisins

Directions

Fill a large pot of water and salt liberally. Bring to a boil, then add carrots.

Cook until tender, six to eight minutes. Drain carrots and pour cold water over them to stop the cooking process. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.

Stir together oil, lemon juice, lemon zest, salt, and pepper in a large bowl until combined. Add raisins last, toss, and serve.

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