Carrot and Walnut Salad

[Guest guest]

Carrot and Walnut Salad

Previously posted by Denise to CVC

 

The ingredients for this salad, and the one that follows, 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.

 

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 (optional)

1 tablespoon wine vinegar (or fresh lemon juice)

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