Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Carrot and Parsley Salad

A simple, fresh salad from Chez Panisse that combines finely grated carrots with plenty of parsley and a light red wine vinaigrette. Rubbing the garlic against the tines of a fork creates a delicate garlic purée that flavors the dressing without overwhelming the carrots.

Carrot and Parsley Salad

Servings: About 4
Prep Time: About 15 minutes
Cook Time: None

Ingredients:

  • 1 small garlic clove, peeled
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • ¼ cup light olive oil or vegetable oil
  • 1 pound large carrots, finely grated
  • ⅔ cup chopped fresh parsley
  • Salt, to taste

Instructions:

  1. In a medium serving bowl, rub the garlic clove back and forth against the tines of a fork to create a juicy purée.
  2. Using the same fork, blend the red wine vinegar and oil into the garlic.
  3. Add the finely grated carrots and chopped parsley.
  4. Season with salt and mix thoroughly until the carrots are evenly coated with the dressing.
  5. Serve fresh.

Tip: Finely grating the carrots is important to the texture of this salad and allows them to absorb the simple garlic vinaigrette evenly.

Source: Chez Panisse