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.
Recipe information
Yield
4 servings
Ingredients
1 pound carrots
1 teaspoon red wine vinegar
2 teaspoons fresh lemon juice
Salt
Fresh-ground black pepper
1/4 cup olive oil
2 tablespoons chopped parsley
Preparation
Step 1
Peel and grate: 1 pound carrots.
Step 2
Make the vinaigrette by stirring together in a small bowl: 1 teaspoon red wine vinegar, 2 teaspoons fresh lemon juice, Salt, Fresh-ground black pepper.
Step 3
Whisk in: 1/4 cup olive oil.
Step 4
Taste and adjust as necessary. Toss the carrots with the dressing and: 2 tablespoons chopped parsley.
Step 5
Let the salad stand for 10 minutes. Taste again and, if needed, add more salt, lemon juice, or oil.
Variations:
Step 6
Instead of grating the carrots, cut them into a fine julienne or slice them very thin.
Step 7
Add 2 tablespoons fresh orange juice.
