posted January 27, 2015 11:46 AM
Marinated Raw Shredded Carrots
served as a simple salad or as an antipasto but not as a vegetable accompanying a meal. So simple. Taken from the book, the Fine Art of Italian Cooking, by Giulianio Bugialli
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6 large carrots, washed and ends trimmed
Shred the outer darker part with a swivel-action peeler, discard inner light colored core (I would just save it for juicing or eating as a snack)
Add juice of 2 lemons
Salt and pepper to taste
1/4 cup olive oil
Mix well, cover and refrigerate for 1 hour minimum
Serve with 6-7 sprigs of fresh coarsely chopped parsley sprinkled on top.
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I personally love dill weed with carrots, so i would sometimes substitute. Enjoy!