Carrot Salads

Ingredients

2 lbs carrots
Garlic
Fresh Parsley and Coriander
Olive oil
Lemons
Caraway seeds
Spring onions
Ginger
Harissa or Tabasco

Carrot Salad 1Grate a few carrots into a large bowl. Add the juice of a whole lemon and 3tbsp virgin olive oil. Chop a little fresh coriander and a clove of garlic. Add to the bowl and season. If refrigerated, make sure that it is stored in tightly shut container or else everything will end up smelling of garlic. 

Method

Carrot Salad 2 Slice and boil a few carrots in salt water with a pinch of caraway seeds. Cook until they are over the "al dente" stage. Cool and drain well Place in a bowl with the juice of a whole lemon, 3 tbsp virgin olive oil, a tbsp chopped parsley and a finely chopped clove of garlic Season and leave to infuse for at least 2 hours

Carrot Salad 3 Slice and boil a few carrots in salt water. Cook as in the salad above. Cool and drain well. Chop 2 spring onions Add a tsp of chopped fresh ginger. Place in a bowl with the juice of a whole lemon, 3 tbsp olive oil and a tsp of Harissa or a splash of Tabasco as substitute.

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