Monday, April 9, 2012

Carrot & Parsley Salad

Once upon a time I made this before. This weekend I made it again. So there you have it. 

Yes, it counts.

Carrot and Parsley Salad
from Moosewood Restaurant Cooks at Home
  • 3 1/2 cups grated carrots
  • 1 bunch parsley, finely chopped (about 2 cups)
  • 1 garlic clove, minced or pressed
  • 3 Tbls fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp salt 
  • freshly ground pepper, to taste

Combine the carrots, parsley, garlic, lemon juice, oil, salt and pepper in a serving bowl and toss well. 
  • Add 1 Tbls of chopped fresh mint
  • Add 1 Tbls of chopped fresh chives
  • Add 1 tsp of ground cumin

We enjoyed it the first time and we enjoyed it again. Nice way to use extra parsley for those times you buy an enormous bunch of parsley but have no idea why you did it. Crazy person.

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