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Nov 13, 2013

Carrot Salad

Carrot Salad

I'm always on the hunt for new side dishes, and since my kids love carrots I knew that they would like this because it was a different way than they were used to for eating carrots.
They were a fan of the thin strips and it was so tasty, yet so simple!

You will need:
2 large carrots, peeled
¼ cup EVOO
1 Tbsp freshly squeezed lemon juice
Kosher salt & fresh pepper

To Make:
 Use a vegetable peeler or mandoline to cut the carrots into long thin strips.
There should be about 2 ½ cups of carrot strips. 
Place in a bowl & toss with evoo & lemon juice. 
Season with s&P and serve.

Source: The Tucci Cookbook by Stanley Tucci

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