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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Salad Recipe

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This recipe for Carrot Salad is from First Congregational Church of Vermontville Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large carrots, peeled
1/4 cup fresh lemon juice
2 clove garlic, finely chopped
2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley
Directions:
Directions:
Bring a large pot of salted water to a boil. Add the whole carrots and cook until just cooked through about 8 to 10 minutes. Drain and cut carrots into 1/2 inch thick slices. Whisk together the lemon juice garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature. Serves 4.

 

 

 

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