Happy start into July! It is very hot out there so let's make something very simple. A trip to the farmers market inspired me to make this delicious carrot salad. Lightly sweet young carrots combine very well with tart red currants that are currently in season. I added a little chopped flat leaf parsley, cilantro and carrot greens. All ingredients organic and locally grown. Ingredients: 5-6 carrots 1 cup red currants up to 1/4 cup chopped herbs including the carrot greens, if organic for the dressing 1/4 cup virgin olive oil or any cold pressed oil of your choice juice of 1/2 lemon 1 tsp row honey, optional Celtic sea salt to taste freshly ground black pepper for the garnish red currants wedge of lemon Method: Wash and peel the carrots. Using a mandolin pr a vegetable peeler cut the carrots into ribbons. In a small bowl whisk the dressing. Pour it over the carrot ribbons and mix well. Add red currants and chopped ...
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