Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 medium shallot, thinly sliced
- 3/4 teaspoon salt
- 12 baby carrots, peeled
- 8 cups salad greens, such as arugula, dandelion, red oak leaf lettuce and frisée, torn into bite-size pieces
- 12 chives, cut into 1-inch lengths
- 4 large radishes, thinly sliced
Description
Food & Wine
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