"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Israeli Carrot Salad Recipe

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This recipe for Israeli Carrot Salad, by , is from The Cone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roberta Cone


2 cloves garlic
1/2 bunch fresh parsley (stems removed)
1 pound carrots, peeled (5-6 medium carrots is about right)
1 tbsp. lemon juice (I bet zest would be good, too)
4 tbsp. orange juice (ditto zest)
4 tbsp. olive oil
1/2 tsp. salt (I use none)
freshly ground black pepper

1. Put garlic and parsley in food processor and chop.

2. Slice carrots and put them in food processor. Pulse until
well chopped.

3. Add lemon juice, orange juice, oil, salt, pepper, zest (if you
use it) and pulse some more until well chopped but not
pureed. Sort of couscous texture, perhaps.

4. Let sit to meld for a while. Garnish with orange sliced and/
or radish slices. Or mint spring would be nice.

Number Of Servings:
Number Of Servings:




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