-
Serves
6 to 8 as a side dish
Ingredients
-
7
large carrots
-
Half a bunch of flat leaf parsley, coarsely chopped
-
2
lemons, juiced
-
2 to 3 tablespoons
olive oil
-
1 teaspoon
Dijon mustard
-
1 to 2 teaspoons
sugar
-
Salt and pepper to taste
-
1
avocado, cubed
Directions
-
Clean and peel carrots, then grate them finely with a box grater or food processor.
-
Make a dressing by whisking together the lemon juice, olive oil, Dijon, and sugar with a pinch of salt and pepper. Adjust the seasonings to your taste.
-
Toss the carrots with the dressing and the parsley. Be careful not to over-dress; as David says, "the carrots should be moistened and glistening, not swimming in dressing."
-
Garnish with cubed avocado. Serve promptly.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
See what other Food52ers are saying.