Recipes and recipe photo courtesy of Grimmway Farms

Four-Herb Parisian Carrot Salad

• 454 g (1 lb) Cal-Organic Baby Carrots
• 60 mL (¼ cup) fresh dill, chopped
• 60 mL (¼ cup) fresh oregano, chopped
• 45 mL (3 Tbsp) lemon juice
• 30 mL (2 Tbsp) olive oil
• 15 mL (1 Tbsp) sugar
• 15 mL (1 Tbsp) fresh thyme, chopped
• 5 mL (1 tsp) dried tarragon
• 5 mL (1 tsp) lemon peel
• 1 head of romaine lettuce

Place carrots in a saucepan of boiling water. Return to boil; cook 5 minutes or until tender-crisp. Drain and rinse the carrots under cold running water. Combine the carrots with all ingredients except lettuce; toss well for 2 minutes to bruise the herbs and bring out the flavour. Cover and chill. To serve, plate the mixture over romaine leaves or toss together in a salad bowl. Makes 4 servings.