| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Carrots |
| 1 |
tb |
Olive Oil |
| 1/2 |
tb |
Red Wine Vinegar |
| 1 |
|
Lemon ; Juice of |
| 1 |
|
Clove of Garlic; finely chopped |
| 1 |
pn |
Black Pepper |
| 1 |
pn |
Paprika |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Fresh Parsley; chopped |
INSTRUCTIONS
Thanks to Recipe-a-Day member Morocco Mel for sending in this lovely
carrot salad. Today's recipe is a terrific starter, full of color and
flavor. It's simple to prepare and a must-serve springtime side salad
dish.
Cut the carrots lengthwise into four quartered sections. If they're
very long, cut across so that you get eight pieces from each carrot.
Put the carrots into lightly salted boiling water and cook for about
5 minutes, until they're starting to become tender but are still
crisp. Drain the carrots.
Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika
together in the saucepan, which has been washed and dried.
Add the carrot segments and the salt and turn over a very low heat for
about 5 minutes, until the flavors are all impregnated into the
carrots. Remove, pile into a dish, and sprinkle with the parsley.
Leave to cool before serving.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 6, 1999, converted by MM_Buster
v2.0l.
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