Cookbook:Carrot Salad
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| Carrot Salad | |
|---|---|
| Category | Salad recipes |
| Servings | 2 |
| Time | 5 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Vegetarian cuisine
Contents |
Ingredients [edit]
- Carrots (about 4 medium sized)
- Almond oil
- White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
- Coarse salt
- Fresh ground pepper
- Pine nuts
Optional [edit]
- Fresh greens (like matzumi or baby Chinese mustard, or even Boston lettuce)
- Chives
Procedure [edit]
Julliene the carrots (or grate them if julienning is not feasible). Coat with about 1-2 tablespoons of almond oil. Sprinkle generously with vinegar, salt and pepper. Add a hefty serving of pine nuts.
Optional: Carrot salad wrapped in greens [edit]
Place a little bit of salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.
