Fresh Carrot Salad

This is a crunchy, piquant salad. I like to cut the carrots into julienne “matchsticks”, but you can cut them as you like. The shallots and garlic should be chopped very finely. The parsley should be cut pretty finely too.

We usually have a variety of salads on the table, and this one is a one of our favorite ones; not only is it delicious, but it adds a beautiful color to the table.

Ingredients:

• 6 medium size carrots, peeled
• 1 shallot, very finely chopped
• 2 garlic cloves, very finely chopped
• very small piece of red or green HOT pepper, chopped very finely
• small handful of parsley, finely chopped
• lemon juice, to taste
• a splash of red wine vinegar
• 1 Tablespoon of canola oil
• salt
• black pepper

Preparation:

1. Peel the carrots and using a mandoline slicer, cut into julienne match-sticks. Alternatively, you can cut them into even round slices, or any other shape you like.
2. Finely chop the shallot into tiny cubes
3. Finely chop the garlic cloves into tiny cubes.
4. Finely chop the piece of hot red or green pepper into tiny cubes. Be careful to discard the seeds.
5. Wash and dry the parsley; then chop it finely.
6. Put all of the above into a bowl.
7. Add the wine vinegar and lemon juice.
8. Add the Tablespoon of canola oil.
9. Add salt and pepper to taste.
10. Taste and adjust seasoning (you may need more salt or more lemon).
11. Keep in covered container in refrigerator till serving time.