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Bon Appétit

Carrot Salad With Feta and Anchovies

4.0

(2)

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Photo by Alex Lau

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

Recipe information

  • Yield

    4 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

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Reviews (2)

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  • I followed the recipe substituting anchovies for boquerones. The combination of raw carrots, feta, anchovies, and parsley just didn't blend together like I had hoped they would. Meh.

    • Anonymous

    • 4/23/2021

  • Delicious. Simple. But the key for us was organic rainbow carrots from a local farmer, great olive oil and a good feta. No cook and easy. Great for a hot summer day!

    • EssieDee

    • Stamford ct

    • 7/21/2019