Cookbook:Carrot Salad
| Carrot Salad | |
|---|---|
 | |
| Category | Salad recipes |
| Servings | 2 |
| Time | 5 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian cuisine
Ingredients
[edit | edit source]- Carrots (about 4 medium sized)
- Almond oil
- White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
- Coarse salt
- Freshly-ground pepper
- Pine nuts
- Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)
- Chives (optional)
Procedure
[edit | edit source]- Julliene the carrots (or grate them if julienning is not feasible).
- Coat with about 1–2 tablespoons of almond oil.
- Sprinkle generously with vinegar, salt, and pepper.
- Add a hefty serving of pine nuts.
Notes, tips, and variations
[edit | edit source]- Carrot salad wrapped in greens: Place a little bit of the carrot salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.