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Grated Carrot, Peach, and Parsley Salad
August 14, 2008 - 10:35pm — Boris Mann
Description
I usually do an Asian-style grated carrot salad with sesame oil, but the meal I was making was very mediterranean. I was going for something light and summery, and I think it worked really well as a palate cleanser / small starter. Next time I would adjust it to have a little more zing: it was a bit too sweet, so maybe balsamic vinegar would have gone better.
Ingredients
- 4 carrots
- 1⁄3 c parsley, italian flat leaf
- 2 peaches
- 1⁄2 tbsp rice vinegar
- 1⁄2 t lemon zest
- 1⁄2 tbsp olive oil
- salt and pepper
Instructions
Grate the carrots. Roughly chop the parsley and add to the carrots. Peel the peaches and also grate them or finely chop them. Add the rest of the ingredients with salt and pepper to taste and toss the salad. If not serving right away, put in the fridge to cool and serve chilled.