French Carrot Salad
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Chef & Child Ingredient of the Month, June 2015
Ingredients
1 pound carrots, scrubbed well and grated or shredded
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley leaves
Instructions
Put all the ingredients in the bowl and mix well. Now taste the salad. Does it need more lemon juice, mustard, salt, pepper, or parsley? If so, add it and taste again.
Serve right away, or cover and refrigerate up to overnight.
Tags
Chef & Child, Salad, Vegetarian
ACF reserves the right to remove inappropriate comments.
