Advertisement
Ingredients
1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 ½ cups)
2 cups flat-leaf parsley leaves, rinsed and dried
3 cloves garlic, peeled and chopped fine (2 teaspoons)
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons red wine or cider vinegar
⅓ cup peanut or safflower oil
Nutritional analysis per serving (6 servings)
9 grams carbs; 151 calories; 2 grams monosaturated fat; 9 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 3 grams fiber; 264 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
- Step 2
Serve the salad on its own or with the fricassee of squid and potato.
Private Notes
Comments
Another genius recipe from Pepin. We are not carrot lovers, but this simple recipe with humble ingredients won us over. We could not believe how easy and tasty it was. Shockingly delicious!
We eat a lot of carrots and have a bounty of parsley in the garden—a perfect accompaniment to just about anything (tonight it is with sautéed fish and pattypan squash). Leftovers are good the next day, which I did not expect.
I enjoyed this, though it was a bit weird: a carrot, parsley, garlic salad. It went pretty well with some grilled chicken we had. I’m not sure whether I’ll make it again or not. It certainly was healthy, with all that garlic.
Works well with olive oil, too!
We eat a lot of carrots and have a bounty of parsley in the garden—a perfect accompaniment to just about anything (tonight it is with sautéed fish and pattypan squash). Leftovers are good the next day, which I did not expect.