Salad
4 servings
5 minutes
0 minutes
Chef Jacques Pepin
¾ pound Organic Carrots, peeled and shredded into small strands on a hand grater, or in a food processor
1¼ cups Italian Parsley, leaves rinsed and dried
1¼ teaspoon Chopped Garlic or 2 large Cloves, peeled, crushed, and finely chopped
½ teaspoon Salt
¼ teaspoon Fresh Ground Black Pepper
4 teaspoons Red Wine or Cider Vinegar
3 tablespoons Peanut Oil or Saffflower Oil
Place the shredded carrots, parsley leaves, and chopped garlic in a bowl.
Stir in the remaining ingredients mix well, and serve.