You either like blue cheese, or you don’t. If you don’t like blue cheese, you’ll want to give this carrot salad recipe a miss. But … if you like blue cheese as much as we do In The Devil’s Kitchen, you’ll love this flavour mix of tangy blue cheese, garlicky garlic (is there any other kind of garlic?), crunchy carrots, and zippy red onions.

 

Ingredients (Serves 2 – 3)

1 garlic clove, crushed

2 tbsp olive oil

2 tsp vinegar

¼ tsp pepper

Large dash salt

1 tbsp mayonnaise

2 oz (57g) blue cheese

2 large carrots (or 3 medium)

¼ red onion

 

1. In a large bowl, whisk together the garlic, oil, vinegar, pepper, and salt. Then, whisk in the mayonnaise. BTW, if you want a creamier dressing you can add more mayonnaise, but too much and you’ll lose the great blue cheese flavour (proceed with caution when adding extra mayo).

2. Crumble the blue cheese into small pieces.

3. Add the blue cheese and toss in the salad dressing.

4. Coarsely grate the carrots and mince the red onion.

5. Add the carrots and red onion to the large bowl and toss in the dressing, until well coated and blue cheese is well distributed throughout the salad.