Carrot Vinaigrette

Active Time: 0 minutes • Total Time: 0 minutes

Yields: 12 Servings

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  • 1 tablespoon Dijon, Maille or Pommery whole grain mustard
  • 2 tablespoons champagne or white wine vinegar
  • 1/4 cup almond oil
  • none Kosher salt and freshly ground black pepper
  • 1/4 cup carrot juice

If you’re looking for a vinaigrette dressing that’s light and fresh, this unusual combination of carrot juice and almond oil fits the bill admirably. Walnut oil also works well; its clean, distinctive taste complements the sweetness of the carrot juice. You can also use extra-virgin olive oil, although it generally adds a piquant bite to the vinaigrette (unless it’s a French olive oil).

This dressing marries beautifully with more assertive greens like watercress or baby arugula, as well as with more delicate spring mix. It will keep in the refrigerator, covered, for 1 week.

Place the mustard, carrot juice, vinegar and oil in a small glass jar, and shake vigorously to combine. Season to taste with salt and pepper. Shake well to emulsify the dressing before using. Keep refrigerated.


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