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| Petr Kratochvil |
Carrot and Zucchini Salad
Serves Four
2 large carrots, cleaned and shredded (use the large side of a hand shredder)
2 small zucchini, cleaned and shredded (use the large side of a hand shredder)
lemon-garlic dressing (see below), to taste
Prepare the salad:
Mix the vegetables and then dress with the lemon and garlic dressing, not so much that the salad is soupy.
Lebanese Lemon-garlic Dressing
Prepare the dressing:
4 tablespoons of extra virgin olive oil, the best quality you can afford when it's for a dressing
1 tablespoon lemon zest
1 lemon juiced
1 fresh garlic clove, crushed well using a mortar and pestle
1/8 cup fresh coriander (cilantro), minced (you can substitute parsley)
Whisk all the ingredients together. Dress salad to taste.
Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product.
Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product.
