Recipe Details

Summary

Name: Carrot Salad

Category: Easter

1 1/2 lb. Carrots

1 Tbs. Olive Oil

1/2 Tbs. Red Wine Vinegar

Juice of 1 Lemon

1 clove of Garlic, finely chopped

Pinch of Black Pepper

Pinch of Paprika

1/2 tsp. Salt

1 Tbs. fresh Parsley, chopped

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.

Serves 4.