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Print this Recipe    Carrot Garlic

Garlic Carrot Salad

8-10 carrots
1 Tbsp chopped parsley
1 Tbsp chopped basil
6-8 raw garlic cloves chopped fine
Approx. 1 cup of traditional French vinaigrette

Grate carrots by hand or machine and mix with all the other
ingredients. Refrigerate for 3-4 hours before serving.


Traditional French Vinaigrette

1/4 cup of red wine vinegar
3/4 cup of peanut oil or combination peanut and olive oils
1 Tbsp plain French Dijon mustard
salt and pepper to taste.

Dissolve mustard in vinegar. Add pinch of salt and pepper. Add
oil slowly while mixing to form an emulsion.

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