carrot salad.

10 May


I always like to know some recipes that require minimal ingredients and simple preparation.

This is a good one for that.

Fresh and simple. Carrot Salad.

This cookbook by Alice Waters is the best for fresh and simple.ingredients needed:

1 lb carrots, 1 tsp red wine vinegar, 2 tsps fresh lemon juice, 1/4 cup olive oil, 2 tbsp fresh chopped parsley

 Yummy eating carrots in this different shape. And the combo of parsley and lemon couldn’t be fresher!

  1. Peel and grate carrots
  2. Make the vinaigrette by stirring together in small bowl the red wine vinegar, fresh lemon juice, salt and pepper.
  3. Whisk in oil.
  4. Taste and adjust as necessary. Toss the carrots with the dressing.
  5. Add the fresh parsley.  Let the salad sit for 10 minutes. Taste again and, if needed, add more salt, lemon juice, or oil.


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