|A Multi-Culti Meal at Cafe Drake HRV: Potato Perogis, Sour Cream, Roasted Squash and Chilies, Tomato Salad and Tunisian Carrot & Parsley Salad|
|Our carrot and parsley side salad will compliment any warm weather meal!|
Begin by adding to a large salad or mixing bowl about 3 cups of finely diced or shredded carrots, peeled first. Add 1 1/2 cups roughly chopped parsley. If the stems are thin and tender, include them. Tough, woody parsley stems should be discarded and only the leaves used. Add 1 clove of garlic, pressed or finely minced.
The easiest way to complete the simple salad is to just mix the dressing in the bowl with the vegetables. Add to all: 3-4 T. good olive oil, 2-3 T. lemon juice, 1/2 t. salt, plenty of black pepper and 1-2 T. minced mint leaves. You can also use dried mint if more convenient, about 1 rounded teaspoon.
Toss very well and then, toss again. Allow to rest at least 30 minutes before serving. Leftovers can be stored in the fridge for 3 days with little loss of flavor or crunch.