Carrot salad, quick and easy

April 21, 1993|By The Dallas Morning News

In its original form this recipe calls for peeling and shredding the carrots. Make it fast by using grated carrots from the produce department. The recipe is from "Cuisine Economique" by Jacques Pepin (William Morrow and Co.).

Carrot and sunflower seed salad

Makes 6 servings

10 to 12 ounces grated carrots (about 6 medium carrots)

4 cloves garlic, crushed and chopped

1 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons cider vinegar

5 tablespoons corn oil

1/2 cup sunflower seeds

2 scallions, finely minced, plus extra for garnish

6 lettuce leaves for garnish

If using whole carrots, trim at both ends; peel. Shred, using the large holes of grater.

Combine garlic, black pepper, salt, cider vinegar and corn oil in a small bowl, whisking to combine. Add to carrots along with sunflower seeds and scallions. Serve on lettuce.

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