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Carrot Salad
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian cuisine
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523927
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 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
- Freshly-ground pepper
- Pine nuts
- Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)
- Chives (optional)
Directions
- 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.
Notes
Carrot salad wrapped in greens: Place a little bit of the carrot 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.