Carrot Salad

Carrot Salad, prepared with Carrots (about 4 medium sized), Almond oil, White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar).

Taste: Sour · Spicy · Salty
Time: Not stated

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Ingredients

as neededCarrots (about 4 medium sized)
as neededAlmond oil
as neededWhite balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
as neededCoarse salt
as neededFreshly-ground pepper
as neededPine nuts
as neededFresh greens like matzumi or baby Chinese mustardor even Boston lettuce (optional)
as neededChives (optional)

Equipment

Measuring cups and spoons · Grater

Method

4 clear steps

1
Julliene the carrots (or grate them if julienning is not feasible).
2
Coat with about 1–2 tablespoons of almond oil.
3
Sprinkle generously with vinegar, salt, and pepper.
4

Recipe source

cookwsavora.com/recipes/wikibooks-177340-carrot-salad

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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Add a hefty serving of pine nuts.