Carrot and Scallion Salad

5.0(5)

by Jacques Pepin

Vegetable

Servings

6 servings

Total time

15 min

prep 15 min

Calories / serving

152 kcal

Ingredients (10)

serves

1 teaspoon saltsalt
1 teaspoon freshly ground black pepperpepper
1/4 teaspoon Tabasco sauce
2 tablespoons red-wine vinegarvinegar
1/3 cup safflower or canola oiloil
1 pound carrots, peeled and shredded by hand or in the food processor (about 4 cups)carrot
12 scallions, approximately, cleaned, dark green leaf tips and damaged leaves removed, and cut crosswise into 1/4-inch slices (about 2 cups)scallion
1 teaspoon very finely chopped garlicgarlic
1/2 cup coarsely chopped parsleyparsley
8 to 10 lettuce leaves (for garnish)lettuce

Instructions (2 steps)

01In a bowl combine the salt, pepper, Tabasco, vinegar and oil. Add the shredded carrots, scallions and garlic and mix well. Stir in the parsley.
02Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread. This can be prepared ahead and refrigerated until serving time.

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Rich recipe — supports nutrition-aware planning.