I recently bought the most hefty bunch of carrots at the farmer's market and the greens were still attached! This is one of my favorite things about getting my produce from the market, you really do get good bank for your buck. Not only do I have carrots to cook with but I also have the greens that I can use in a a bunch (pun intended) of different ways! I still have more left in the fridge that I want to use for something else but lets start with this carrot greens salad recipe. Super fresh and delicious and also quite hearty with the addition of one of my favorite grains, Farro! (excellent source of fiber).
Carrot greens are a good source of vitamin A, E, K, C, B6 and fiber! So the next time you buy carrots, if the greens are still attached don't toss them! Use them to make pesto, chimichurri (recipes coming soon) or this nutritious salad.
Recipe
Ingredients
1 bunch of carrot greens
1 shallot
1 cup cherry tomatoes
1/2 bell pepper
1/4 cup chopped kale
1 large carrot
1 jalapeno
1/3 cup chopped cilantro
1 1/2 cups of farro
Dressing
1/2 cup olive oil
1/2 lemon
Salt to taste
Pepper to taste
1tsp tarragon
1 tbsp maple syrup
Directions
Start by washing all your veggies.
In a pot bring 1 1/2 cups of farro to a boil with 1tsp salt.
Chop the carrot greens and add them to a bowl.
Cut cherry tomatoes and add them to the greens.
Chop half a bell pepper, 1 shallot and a jalapeno.
Chop the carrot lengthwise into thin strips.
Chop the kale and cilantro.
Add all veggies to the bowl and stir to combine.
Drain the farro and add it to the salad. Toss everything together.
Dressing
10. Add 1/2 cup of olive oil to a jar with a squeeze of 1/2 a lemon.
11. Add 1tbsp maple syrup.
12. Add salt and pepper to taste.
13. finish with a tablespoon of tarragon.
14. Close the jar and shake to combine.
15. Pour the dressing over the salad, toss and enjoy!
PS. If you don't have carrot greens just use whatever greens you have on hand.
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