Step up your salad game with an exquisite carrot salad featuring red wine vinegar with a kick of lemon. This delicious and nutritious dish will not disappoint.
Ingredients
1 1/2 lb. Carrots
1 Tbs. Olive Oil
1/2 Tbs. Red Wine Vinegar
Juice of 1 Lemon
1 clove of Garlic, finely chopped
Pinch of Black Pepper
Pinch of Paprika
1/2 tsp. Salt
1 Tbs. fresh Parsley, chopped
Direction
Cut the carrots lengthwise into four quartered sections. If they’re very long, cut them across to get eight pieces from each carrot.
Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they start to become tender but are still crisp.
Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried.
Add the carrot segments and the salt and turn over on very low heat for about 5 minutes, until the flavours are all impregnated into the carrots.
Remove, pile into a dish, and sprinkle with the parsley.
Leave to cool before serving.
Serves 4
Carrot Salad
Ingredients
- 1½ lb Carrots
- ½ tbs Red Wine Vinegar
- 1 Juice of 1 Lemon
- 1 clove of Garlic
- Pinch of Black Pepper
- Pinch of Paprika
- ½ tsp salt
- 1 tbs fresh Parsley, chopped
Instructions
- Cut the carrots in half lengthwise and then quarter them. The carrots can be cut into eight pieces if they're very long.
- Cook the carrots in lightly salted boiling water for about 5 minutes, until they become tender but still crisp.
- You need to drain the carrots. Using a clean, dried saucepan, combine olive oil, vinegar, lemon juice, garlic, pepper, and paprika.
- On very low heat, add the carrot segments, and salt, and turn over for about 5 minutes, until all the flavours are infused.
- Remove from the pan, pile into a dish, and sprinkle with the parsley.