Carrot and Parsley Salad

 

Ingredients:

• 1 tablespoon white wine vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar or maple syrup
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 1 pound carrots, julienned (3 cups)
• 2 green onions
• 3 tablespoons chopped parsley

Preparation:

1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
2. Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do, but the pieces aren’t as pretty).
3. Thinly slice the green onions. Finely chop the parsley.
4. Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.

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