Sunday, December 11, 2011

Carrot and Orange Salad

Carrots are on special at The Fresh Ingredient and Summer showed her face today (if only briefly). I was inspired to pull out this recipe. It is my version of a dish served by a close friend at every summer BBQ.

Ingredients (serves 4 as a side dish)
4 small carrots
Juice of 1/2 orange
2-3tbs Extra Virgin Olive Oil - use Australian.
1tbs Red Wine Vinegar
Sprig of fresh mint, leaves picked
Sea salt and freshly ground black pepper
1. Peel and remove the tops of the carrots. 

2. Shred or grate the carrots as finely as possible into a serving bowl.
3. Mix together orange juice, olive oil, red wine vinegar, mint leaves and a pinch of salt and pepper.
4. Pour the dressing over the carrots and toss to coat.

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