Grated carrot salad with pine nuts and parsley
Enjoy a delightful mix of crunchy grated carrots, toasted pine nuts, and fresh parsley in this vibrant salad that bursts with flavors and textures.
Ingredients:
- Salt
- 450g carrots, thinly sliced on the diagonal or julienned
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallot
- 1 tablespoon chopped parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Freshly ground pepper
Instructions:
- Start by heating a medium saucepan with water until it boils. Sprinkle some salt into the water, then put in the carrots and cook until they are slightly soft, which should take around 3 minutes; drain them afterwards.
- Next, in a spacious bowl, mix together the olive oil, vinegar, garlic, lemon juice, shallot, parsley, mustard, and sugar. Season the mixture with salt and pepper. Add the carrots to the bowl and mix until they are coated with the dressing. Let it chill in the refrigerator for a minimum of 4 hours or leave it overnight. The carrot salad can be served cold or at room temperature.
Summary:
- Calories: 779 kcal
- Fat: 59 g
- Protein: 9 g
- Carbs: 60 g
- Potassium: 2094 mg
- Magnesium: 144 mg