This is a very simple summertime salad staple. A refreshing cool side for grilled meats and the perfect thing to take to a party.
French Carrot Salad
5 large Carrots
1 large bunch Parsley (about 2 cups)
1/3 cup fresh Lemon Juice
1/3 cup Olive Oil
Salt & Pepper (to taste)
Peel the carrots.
In a food processor or box grater shred the carrots and place into a bowl.
De-stem the parsley and chop very finely then toss with the carrots.
For the Dressing:
Put the lemon juice, oil and salt and pepper into a jar, twist on the lid tightly and shake for at least 30 seconds or until the dressing is mixed well.
Toss half the dressing into the salad and taste, add more to your liking.
Refrigerate until ready to serve.
Kathleen Rear 