Cookbook:Carrot Salad

| Vegetarian cuisine

Ingredients

 * Carrots (about 4 medium sized)
 * Almond oil
 * White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
 * Coarse salt
 * Freshly-ground pepper
 * Pine nuts


 * Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)
 * Chives (optional)

Procedure

 * 1) Julliene the carrots (or grate them if julienning is not feasible).
 * 2) Coat with about 1–2 tablespoons of almond oil.
 * 3) Sprinkle generously with vinegar, salt, and pepper.
 * 4) Add a hefty serving of pine nuts.

Notes, tips, and variations

 * Carrot salad wrapped in greens: Place a little bit of the carrot salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.