Home > Easter > Salad and Starters > Carrot Salad

Carrot Salad


1 lb. carrots
1 tbs. olive oil
tbs. red wine vinegar
Juice of 1 lemon
1 clove of garlic, finely chopped
Pinch of black pepper
Pinch of paprika
tsp. salt
1 tbs. fresh parsley, chopped


Serves: 4


Cut the carrots lengthwise into four quartered sections. If they’re very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they’re starting to become tender but are still crisp. Drain the carrots.

Mix the olive oil, vinegar, lemon juice, garlic, pepper and paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavours are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving. 

Related food category: