Serving
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Carrot Salad
France
  -   Carottes Râpées
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
20 min  
Yes
A tasty way to get your recommended dosage of carrots.






1
14
3
2
1/4
1/3
1/4
2

oz
T
oz
c
t
t
T
Egg
Carrots (1)
Lemon Juice
Black Olives (2)
Olive Oil, ExtV
Salt
Pepper
Parsley
Make   -   (20 min)
  1. Hard boil the EGG, peel and chill.
  2. Peel CARROTS and grate on the fine side of your box grater or preferably with a motorized grater.
  3. Squeeze Lemon Juice and massage into carrots.
  4. Grate EGG and mix with carrot.
  5. Pit Olives (see Note-3), break in half or quarters, depending on size, and mix in with carrots.
  6. Add Olive Oil, Salt and Pepper. Mix together until everything is evenly distributed.
  7. When ready to serve, chop Parsley small and mix in. Serve cool.
NOTES:
  1. Carrots   Use smallish sweet young carrots, not "baby carrots", which here in North America are machined out of large old carrots for the gullible yuppie trade.
  2. Olives:   Weight is after pitting, since yield varies with variety. These need to be Mediterranean type salt/oil cured black olives, not California canned black olives, which are much different.
  3. Pitting Olives:   Don't bother with olive pitters, they are a cruel joke. Just whack an olive with the flat side of your prep knife, or another suitable instrument. The pit can then be easily removed.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
fgv_carrot1 130208 cg39   -   www.clovegarden.com
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