Carrot and Walnut Salad

[Guest guest]

Carrot and Walnut Salad

(Jacques Pepin)

 

The ingredients for this salad are available year round. [The salad

improves and develops] in flavor in the refrigerator and can be kept for

several days. [it makes] a handy first course for dinner, or a snack for

lunch, or a nice filler for sandwiches ...

 

Try to get carrots that aren't too woody in the center, which they tend

to be in winter.

 

3 to 4 large carrots, peeled (approximately 3/4 pound)

1/2 cup walnut pieces (or other nuts)

1/2 cup coarsely chopped parsley

1 1/2 teaspoons salt

1 teaspoon coarsely ground black pepper

1 tablespoon wine vinegar

1/3 cup vegetable oil

 

Using a hand grater, grate the carrots on the side with the large holes.

Keep the carrot flat and try to hold it with the palm of your hand as

you push down. Be careful not to cut your fingers. At the end, use a

knife to cut the pieces that you cannot grate, and add them to the salad

or use them for stock. Combine all the ingredients, tossing so the

carrots are thoroughly impregnated with the seasonings. Eat cool, but

not cold. The delicate taste of the salad will be overpowered if served

cold. Serve on a lettuce leaf.

 

6 SERVINGS

 

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(___) ] Sippin' a cuppa' tea with LaDonna