Okay, here we go, from Claudia Roden's The Book of Jewish Food
Salade de Carottes Rapees, Moroccan Grated Carrot Salad 1 lb finely grated carrots juice of 1 lemon or more salt & pepper 4 tbsp evoo 3 tbsp chopped flat-leaf parsley or coriander
Dress the carrots with lemon juice, salt, pepper, and olive oil and mix in the flat-leafed parsley or coriander. Variation: you may add 2 crushed garlic cloves, the juice of 1 orange, or 1 tbsp sugar.
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Date: 2008-09-19 01:45 pm (UTC)Salade de Carottes Rapees, Moroccan Grated Carrot Salad
1 lb finely grated carrots
juice of 1 lemon or more
salt & pepper
4 tbsp evoo
3 tbsp chopped flat-leaf parsley or coriander
Dress the carrots with lemon juice, salt, pepper, and olive oil and mix in the flat-leafed parsley or coriander.
Variation: you may add 2 crushed garlic cloves, the juice of 1 orange, or 1 tbsp sugar.
That's pretty simple.