CARROT AND PARSLEY SALAD

Carrot and Parsley Salad image

Provided by Jacques Pepin

Time 15m

Yield 6 servings

Number Of Ingredients 7

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Ingredients

1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 1/2 cups)
2 cups flat-leaf parsley leaves, rinsed and dried
3 cloves garlic, peeled and chopped fine (2 teaspoons)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine or cider vinegar
1/3 cup peanut or safflower oil

Steps:

Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
Serve the salad on its own or with the fricassee of squid and potato.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 4 grams