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
Need to make a substitution?
Preparation
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.