Tuesday, April 5, 2011

Carrot Salad

Carrots, grated
Lemon juice, fresh
Olive oil
Parsley, fresh, finely chopped
Salt and black pepper
Garlic, pressed


Variations:

Add one or two of the following seasonings:

Coriander seed, ground
Mint, fresh, chopped or dried
Chives or scallions, fresh, chopped


For an Asian salad, substitute rice vinegar for the lemon juice and dark sesame oil for the olive oil and add ginger root, fresh, grated.

From:

Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More

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