This is unbelievably tasty despite or maybe due to the simplicity of the ingredients! A perfect pre-dinner salad that you can make quickly or even ahead of time.
My neighbor gives me bags of lemons from her prolific lemon tree from time to time.
I usually squeeze a bunch of them into ice cube trays and freeze the juice for later cooking use.
This time, before I start squeezing & freezing I remembered a simple carrot salad I’d just read about in La Tartine Gourmande. I noticed the book at the library and quickly photocopied a few recipes from it.
Try this!!! I mean it.
All you need:
The amounts in this recipe serve about 4 people. I would definitely double it next time but I was hand grating…
4 large carrots, peeled
1 TBSP flat leaf parsley, chopped (I used Italian parsley as that’s all I had)
2 TBSP chives, chopped
sea salt & pepper
1/4 c fresh lemon juice
1 garlic clove, minced
6 TBSP olive oil
Grate the carrots and place in large bowl. In a separate smaller bowl, combine the vinaigrette ingredients in the order listed, whisk together and pour over the carrots. Combine well with spoon. Cover & refrigerate. Dress with the fresh herbs just before serving.
Maddie ate 3 bowls in rapid succession and then asked if she could take some to school the next day. There were no leftovers.
- 4 large carrots, peeled & grated
- 1 TBSP flat-leaf parsley, chopped
- 2 TBSP chives, chopped
- For the vinaigrette:
- sea salt & pepper
- ¼ c fresh lemon juice
- 1 garlic clove, minced
- 6 TBSP olive oil
- Grate carrots & place in a large bowl. **Don’t add herbs yet!**
- In another bowl, combine the vinaigrette ingredients. Whisk together & pour over carrots, stirring to combine. Cover & refrigerate.
- Add fresh herbs just before serving. Yum!
Source: La Tartine Gourmande