This lovely, bright salad is popular in Italy. I serve it often as it adds color to the plate and tastes so crisp and fresh. I’m sure no Italian has this recipe written down–they just do it “to taste”, but here are the general proportions. You can easily make a smaller quantity by adjusting proportions.
Yield: Serves 8-12
- 6 C. grated carrots (3 large)
- 3-4 T. olive oil
- 3-4 T. vinegar (white wine or apple are preferred)
- 1/2 tsp. salt
- 2 T. mayonnaise
- 2-3 T. minced parsley
- Peel and grate the carrots. Drizzle oil and vinegar over them; sprinkle with salt.
- Add mayonnaise and parsley and mix well. The parsley is primarily for color; I use fresh if I have it on hand, a sprinkling of dried will do in a pinch.
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