Limoncello Carrot Salad

Name: Limoncello Carrot Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1/3 cup limoncello; 1/2 cup dried cranberries; 1 1/2 pounds large carrots (about 5), peeled; 1 teaspoon kosher salt; 1/2 cup fresh parsley leaves, roughly chopped; 2 tablespoons lemon juice; 3 tablespoons extra-virgin olive oil; 2 ounces goat cheese

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Level: Easy

Total: 55 min (includes soaking time)
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 55 min (includes soaking time)
Active: 25 min

Yield: 4 servings

Ingredients

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1/3 cup limoncello

1/2 cup dried cranberries

1 1/2 pounds large carrots (about 5), peeled

1 teaspoon kosher salt

1/2 cup fresh parsley leaves, roughly chopped

2 tablespoons lemon juice

3 tablespoons extra-virgin olive oil

2 ounces goat cheese

Directions

Gently warm the limoncello in a small saucepan over medium heat until steam begins to come off the top and it is hot to the touch but not simmering. Remove from the heat, then add the dried cranberries and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to 1 hour. Drain and set aside.
Grate the carrots into a medium bowl using the large holes on a box grater. Sprinkle the carrots with the salt and toss well. Add the soaked cranberries, parsley leaves, lemon juice and olive oil and toss again to combine. Crumble the goat cheese over the top and serve.