CARROT AND PARSLEY SALAD
CHEZ PANISSE
INGREDIENTS:
1 SMALL GARLIC CLOVE, PEELED
1 TBS. PLUS 1 TSP. RED WINE VINEGAR
1/4 CUP LIGHT OLIVE OIL OR VEGETABLE OIL
1 POUND LARGE CARROTS , FINELY GRATED
2/3 CUP CHOPPED FRESH PARSLEY
SALT
DIRECTIONS:
1. IN A MEDIUM SERVING BOWL, RUB RUB THE GARLIC BACK AND FORTH AGAINST THE TINES OF A FORK TO MAKE A JUICY PUREE. USE THE FORK TO BLEND IN THE VINEGAR AND OIL.
2. STIR IN THE CARRROTS AND PARSLEY, SEASON WITH SALT AND MIX VERY WELL.
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