I like cooking with the whole vegetable. Radish greens, beet greens, and now carrot greens! This salad was more of a coleslaw and it pairs well with heavy or greasy meals. The flavor of carrot greens is strong and decisive, and a flavorful dressing is needed to counter it. I may also use some greens to make pesto this week!
RECIPE: Carrot Top Salad
Makes 2 Servings
1) Wash and rip up carrot greens.
2) In a bowl, mix together a spoonful of mayo, a big splash of lemon juice, and the spices until smooth.
3) Drop in carrot greens and stir in the dressing until fully coated.
4) Serve immediately or chill for later.