- Grate 4 medium-sized carrots
- Pick a handful of Italian parsley (flat-leaved) and tear in large pieces (about 1 cm flakes)
- In a glass or small bowl, mix together the juice of 1/2 a lemon, 1 tbsp of sugar, 2 tbsp olive oil, a sprinkle of salt and a few grinds of pepper. Taste - add more lemon juice or olive oil, to your taste.
- Pour the dressing over the carrots and parsley, tossing well. Allow the salad to sit for a few minutes (or stick in the fridge until it's time for supper).
Friday, July 2, 2010
Quick Carrot Salad!
It's hot outside and it's hard to think of cooking supper when it's so hot.. we've also been eating daily salads for months - spinach, lettuces, arugula, mustards, chards, beet greens, mache, mizuna - but every once in awhile I just get tired of regular leafy salads and want something else.. Well, the answer is our quick carrot salad - perfect for a hot day! It's easy and fast to make and tastes cool and delicious!
When it comes to salads, I like to throw ingredients together, adding more of this or that until it tastes right. So, if you find the salad too sweet, add less sugar. or, too lemon-y, add less fresh lemon juice - easy! :)
This simple salad is a great way to use sweet carrots and fresh parsley from the garden! For the past few years, I've been growing giant Italian parsley and it has become one of my very favourite herbs! Plus, it is cold-tolerant and can be picked into early December with no protection.. toss it in a cold frame for the winter and you'll be enjoying it when the snow flies..
Quick Carrot Salad (for 2)