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Recipe from: threeovens
This is an old-fashioned French Bistro classic. From "Saveur" magazine.
1 teaspoon Dijon mustard — try they whole grain
1 tablespoon fresh lemon juice
5 teaspoons peanut oil
5 carrots, peeled trimmed and grated
fresh ground black pepper
bibb lettuce, for serving
tomato, cut in wedges for serving
fresh parsley, for serving
Whisk together mustard, lemon juice, and peanut oil; add carrots, season with salt and pepper. Toss well. Serve with a side of Bibb lettuce and tomato wedges, garnished with fresh parsley.