Carrot Salad
(4 servings)
My daughter always loved this salad and I would often make a tiny version for her lunch and change the shapes for variety: grated, thin curls (cut with a peeler), matchsticks, or slices.
Peel and grate:
1 pound carrots
Make the vinaigrette by stirring together in a small bowl:
1 teaspoon red wine vinegar
2 teaspoons fresh lemon juice
Salt
Fresh-grounded black pepper
Whisk in:
ΒΌ cup olive oil
Taste and adjust as necessary. Toss the carrots with the dressing and:
2 tablespoons chopped parsley
Let the salad stand for 10 minutes. Taste again and, if needed, add more salt, lemon juice, or oil.
Variations
Instead of grating the carrots, cut them into a fine julienne or slice them very thin
Add 2 tablespoons fresh orange juice
Recipe from Alice Waters - The Art of Simple Food
