deb Madison: carrot salad, parsley, lovage/celery, mint

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* Exported from MasterCook *

 

Carrot Salad with Parsley, Lovage and Mint

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound carrots (about 4 large)

2 tablespoons finely chopped parsley

2 tablespoons finely chopped lovage or celery leaves

2 tablespoons finely chopped fresh mint

1/4 teaspoon kosher salt -- or more

1/4 teaspoon freshly ground black pepper

1 lemon -- Finely grated zest

2 tablespoons fresh lemon juice -- (2 to 3)

2 tablespoons extra-virgin olive oil

 

Peel carrots and grate using the large holes of a box grater or with the

shredding disk of a food processor. Transfer to a bowl.

 

Toss carrots with parsley, lovage, mint, ¼ teaspoon salt, pepper, lemon zest, 2

tablespoons lemon juice, and olive oil. Chill 30 minutes.

 

Taste salad; adjust seasonings with a little more salt and lemon juice if

needed.

 

Source:

" Local Flavors: Cooking and Eating from America's Farmers' Markets, "

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Per Serving (excluding unknown items): 74 Calories; 5g Fat (52.2% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 106mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : In Middle Eastern cooking, dried mint adds an unexpectedly smoky,

complex flavor. For all of its reputation as the garden bully, mint leaves

bruise easily. When slivered or minced, they will quickly turn brown, so it's

best to cut them just before using.

 

 

 

Nutr. Assoc. : 260 0 26085 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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