Carrot Salad

1. 1

   Peel and grate: 1 pound carrots.

2. 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.

3. 3

   Whisk in: 1/4 cup olive oil.

4. 4

   Taste and adjust as necessary.

5. 5

   Toss the carrots with the dressing and: 2 tablespoons chopped parsley.

6. 6

   Let the salad stand for 10 minutes.

7. 7

   Taste again and, if needed, add more salt, lemon juice, or oil.

8. 8

   Instead of grating the carrots, cut them into a fine julienne or slice them very thin.

9. 9

   Add 2 tablespoons fresh orange juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.