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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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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