Carrot Salad



  • 1 1/2 lb. carrots
  • 1 tablespoon olive oil
  • 1/2 tablespoon red wine vinegar
  • Juice of 1 lemon
  • 1 clove of garlic, finely chopped
  • Pinch of black pepper
  • Pinch of paprika
  • 1/2 teaspoon salt
  • 1 tablespoon fresh parsley, chopped
  • Directions

    Cut carrots lengthwise into four quartered sections. If they?re very long, cut across so that you get eight pieces from each carrot. Put carrots into lightly salted boiling water and cook for about 5 minutes, until they?re starting to become tender but are still crisp. Drain carrots. Mix olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried. Add carrot segments and salt and turn over a very low heat for about 5 minutes, until flavors are absorbed into carrots. Remove, pile into a dish, and sprinkle with the parsley. Allow to cool before serving. Serves 4.

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