Friday, July 10, 2009

Carrot & Parsley Salad

A summer favorite. From Moosewood Restaurant Cooks at Home. The radishes are my adaptation, inspired by a trip to the farmers' market. I have been known to devour this by the mixing-spoon-ful immediately after mixing it together.

3.5 cups grated carrot
2 cups (or so) chopped parsley (i prefer italian flat-leaf)
1 bunch radishes, cleaned & chopped (optional)
1 garlic clove, minced (optional)
3 Tbsp lemon juice
1/4 cup olive oil
1/2 tsp salt
ground black pepper to taste

Combine all ingredients and toss well. Chill before serving.

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