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Carrot and Walnut Salad

Source of Recipe

Denise


Recipe Introduction

The ingredients for this salad are available year round. The [salad improves and develops] in flavor in the refrigerator and can be kept for several days. [It makes] a handy first course for dinner, or a snack for lunch, or a nice filler for sandwiches.

List of Ingredients

3 to 4 large carrots, peeled (approximately 3/4 pound)
1/2 cup walnut pieces (or other nuts)
1/2 cup coarsely chopped parsley
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper (optional)
1 tablespoon wine vinegar (or fresh lemon juice)
1/3 cup vegetable oil


Recipe

Using a hand grater, grate the carrots on the side with the large holes.
Keep the carrot flat and try to hold it with the palm of your hand as you push down. Be careful not to cut your fingers. At the end, use a knife to cut the pieces that you cannot grate, and add them to the salad or use them for stock. Combine all the ingredients, tossing so the carrots are thoroughly impregnated with the seasonings. Eat cool, but not cold. The delicate taste of the salad will be overpowered if served cold. Serve on a lettuce leaf.

6 Servings