Carrot Salad
| Vegetarian cuisine
Ingredients
- Carrots (about 4 medium sized)
- Almond oil
- White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
- Coarse salt
- Freshly-ground pepper
- Pine nuts
- Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)
- Chives (optional)
Instructions
- Julliene the carrots (or grate them if julienning is not feasible).
- Coat with about 1–2 tablespoons of almond oil.
- Sprinkle generously with vinegar, salt, and pepper.
- Add a hefty serving of pine nuts.