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Serves
6 to 8 as a side dish
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Ingredients
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7
large carrots
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Half a bunch of flat leaf parsley, coarsely chopped
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2
lemons, juiced
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2 to 3 tablespoons
olive oil
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1 teaspoon
Dijon mustard
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1 to 2 teaspoons
sugar
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Salt and pepper to taste
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1
avocado, cubed
Directions
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Clean and peel carrots, then grate them finely with a box grater or food processor.
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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.
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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."
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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.
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