One of my first dishes, learned from my grandmother.
Organic carrots
Shallots
Parsley/Chives
Vinaigrette (Maille mustard, EVOO, S&P, sherry vinegar, lemon juice)
Grate carrots quite finely--try to avoid grating little pellets and go for longer strands. Make vinaigrette and lets shallots infuse; then add to grated carrots with herbs. Add S&P to taste.
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