Elegant Salad Platter with Smoked Carrots

FOOD AND PROP STYLING BY RENEE MULLER
PHOTOGRAPHY BY MOSHE WULLIGER

Elegant Salad Platter with Smoked Carrots

A symphony of textures and flavors to give you the ultimate salad platter for your Yom Tov table. And the dressing uses half dietetic mayo and half yogurt, so it’s good for you as well. Enjoy every bite!

SERVES 6–8

• 1 8-oz (225-g) pkg baby lettuce or other lettuce of your choice
• 2–3 celery stalks, diced • 2–3 scallions, sliced thinly
• generous handful feta cheese, grated
• generous handful reduced-fat Muenster cheese, or cheese of your choice, shredded

DRESSING

• ¹⁄₃ cup low-fat mayonnaise
• ¹⁄₃ cup plain yogurt (I used low fat)
• 1¹⁄₂ Tbsp natural apple cider vinegar
• 2 Tbsp light brown sugar
• 2 pinches black pepper
• 1 scant tsp salt
• 1 tsp fresh lemon juice

SMOKED CARROTS

• 2 large carrots
• 1¹⁄₂ Tbsp tahini paste
• 1¹⁄₂ Tbsp olive oil
• 1¹⁄₂ Tbsp honey
• 1¹⁄₂ tsp soy sauce
• ³⁄₄ tsp smoked paprika

To make the smoked carrots: Peel carrots and cut in half width-wise. Using a sharp, straight-edged knife, cut thin strips, in the length, from each carrot half.

Mix together the tahini, oil, honey, soy sauce, and paprika in a small bowl to form a thick marinade. Place carrot strips in a dish and pour the marinade on top. Mix together so that all the carrot strips are coated. Marinate in the fridge for 30 minutes.