Bright with lemon and dill, the blanched carrots and snap peas get "dipped" in the pool of creamy dressing underneath when you spoon up a helping--a playfully pretty twist on two nostalgic carrot classics.

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Ingredients

Directions

  • For dressing: In a medium bowl, stir together buttermilk, mayonnaise, sour cream, shallot, garlic, 3/4 teaspoon lemon juice, 2 teaspoons chives, 1 teaspoon dill weed, the mustard and a pinch of sugar. Season to taste with kosher salt and pepper. Refrigerate, covered, at least 1 hour or overnight so flavors blend.

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  • Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch peas 30 seconds. Using a slotted spoon, transfer peas to ice bath (keep water at a boil). Drain peas well and spread on paper towels. Refresh ice bath. Add carrots to pot; blanch 15 seconds. Transfer to ice bath; drain well and spread on another set of towels. Pat vegetables dry.

  • Thinly slice peas on a sharp diagonal (some of the peas will tumble out—that’s fine!). Transfer peas and carrots to a medium bowl. Add remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon chives and 1 teaspoon dill weed. Toss gently to coat.

  • Spread dressing on a serving plate. Arrange vegetable mixture over dressing. Sprinkle salad with flaky salt, if desired. Serve immediately.

Nutrition Facts

84 calories; 5 g total fat; 5 mg cholesterol; 184 mg sodium. 8 g carbohydrates; 2 g protein;

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