French Carrot Salad
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Chef & Child Ingredient of the Month, June 2015
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
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.
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