Rainbow Carrot Salad With Millet, Feta, And Lemon Yogurt Dressing
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 medium shallot, minced
  • 1/3 cup fresh lemon juice (from about 1½ lemons)
  • 2 tablespoon champagne vinegar or white wine vinegar
  • 2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons plain greek yogurt (or sheep’s-milk yogurt)
  • 1 bunch rainbow carrots, with tops
  • 3/4 cup millet, cooked and cooled to room temperature (about 3 cups cooked millet)
  • 3/4 cup green or golden raisins
  • 1/2 cup hulled roasted and salted sunflower seeds or pepitas
  • 1 cup whole fresh parsley leaves
  • 4 ounce feta cheese
Directions
  1. Combine the shallot, lemon juice, vinegar, and salt in a medium bowl and set aside for 5 to 10 minutes to soften the shallot. Add the olive oil in a steady stream, whisking constantly. Put the yogurt in a separate bowl and gradually add the vinaigrette, whisking constantly. You add the thin liquids to the yogurt gradually to keep the dressing from breaking. The yogurt vinaigrette will keep, refrigerated in a covered container for up to 5 days.
  2. Reserve 1/4 cup of the Lemon Yogurt Dressing and pour the rest into a bowl big enough to toss the entire salad.
  3. Cut the tops off the carrots. Tear the carrot tops into small tufts. Rinse the carrot tops and put them on paper towels to dry. Shave the carrots into long ribbons using a U-shaped vegetable peeler.
  4. Add the carrot ribbons to the bowl with the dressing and toss, making sure to coat the carrots with the dressing; your hands are the best tool for this, but a rubber spatula will also work. Add the millet, raisins, sunflower seeds, parsley, and carrot tops and give it all a gentle toss to combine. Crumble the feta over the salad and toss again gently. Drizzle the reserved dressing over the top.