Carrot Salad
So you want to begin with seven large carrots.
Peel and grate them in fine shreds using a hand grater or machine. I guess you could leave them unpeeled.
Then chop a half bunch of flat leaf parsley, leaving it coarse. You don’t want green powder, you want flakes of vibrant, earthy parsley. Make a dressing by mixing together the juice of two lemons, 2 to 3 soup spoons of olive oil, 1 to 2 coffee spoons of sugar (teaspoons), some salt, and freshly ground pepper.
Toss the dressing with the carrots really well, then taste. If you have a fork, great. If not, don’t be afraid to use your fingers.
Adjust the seasonings at this point.
The carrots may need another hit of lemon or salt or olive oil. Don’t overdress the salad; the carrots should be moistened and glistening, not swimming in dressing.
Once mixed, serve the carrot salad shortly thereafter. This feeds six to eight people a side dish. If you want to make this advance, prepare the carrots and dressing separately, and mix together as close to serving time as possible.
The carrots may need another hit of lemon or salt or olive oil. Don’t overdress the salad; the carrots should be moistened and glistening, not swimming in dressing.
Once mixed, serve the carrot salad shortly thereafter. This feeds six to eight people a side dish. If you want to make this advance, prepare the carrots and dressing separately, and mix together as close to serving time as possible.
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