Author Notes
This recipe dates back to Italy and my Italian Grandmother. It was a staple in my house growing up and the only way I could stand to eat carrots. To this day, I'm not the biggest carrot fan, but I can't pass up the familiar taste of my grandma's garlicky carrot salad.
This dish is easy to make, colorful and healthy, and complements a gourmet menu or a southern barbecue. —2eatwellRD
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Ingredients
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6-8
carrots
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1/4 teaspoon
salt
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1
small clove garlic, minced
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1 tablespoon
fresh parsley, chopped
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1.5 tablespoons
olive oil
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1.5 tablespoons
red wine vinegar
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pepper
to taste
Directions
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Peel and cut carrots into small sticks.
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Boil carrots until fork tender. Drain.
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While carrots are boiling, make dressing. Mix together salt, pepper, minced garlic, fresh parsley, olive oil and vinegar.
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Mix carrots with dressing and refrigerate until cold. For best flavor, make 3-4 hours before serving or the night before. Store in refrigerator until serving.
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