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Purple carrot ribbons with lavender and walnuts

This is anything but your typical carrot salad! Thin ribbons of purple carrot are enhanced by a dressing of earthy carrot juice, sweet honey, tart red wine vinegar, and floral lavender. 




  • 2 cups (470ml) carrot juice
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) red wine vinegar
  • 2 tablespoons (10ml) fresh rosemary, chopped
  • 1 teaspoon (5ml) dried lavender
  • 1/3 cup + 1 tablespoon (105ml) walnut oil
  • Salt and black pepper, to season


  • 1 pound (454g) purple carrots, trimmed
  • 2 1/2 cups (590ml) mixed greens
  • 1/2 cup (120ml) loosely packed red oak lettuce (or other baby leaf lettuce of choice)


  • 1-2 oz (28-57g) Pecorino Romano, shaved into long ribbons
  • Toasted walnuts, for garnish



  1. In a small saucepan, combine the carrot juice, honey, vinegar, rosemary, and lavender, and bring to a boil.
  2. Reduce heat and simmer until reduced by three-quarters, 10 to 15 minutes.
  3. Strain and reserve the carrot juice, and discard the solids. Cool completely.
  4. In a small bowl, using an immersion blender, blend together the reduced carrot juice, rosemary, and lavender.
  5. Slowly stream in walnut oil while blending to emulsify.
  6. Season with salt and pepper. Set aside. 


  1. With a vegetable peeler, shave the carrots into long wide ribbons. If not used right away, keep crisp in cold water (draining and patting very dry before assembling the salad).
  2. Toss together the carrots, mixed greens, and red oak lettuce.


  1. Dress the carrot-greens mixture with the Vinaigrette and season with salt and pepper.
  2. Transfer to a serving dish and garnish with Pecorino and toasted walnuts.
  3. Serve immediately. Enjoy!

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