Carrot Salad

by hugh
(fairfax, ca)

3 Bunches of carrots

½ bunch flat leaf parsley

large handful of raisins

2 cups fresh peas

juice of 1 lemon

This is a takeoff on one of my favorite salads, the carrot raisin salad, which I love. When I was purchasing ingredients for that salad at the farmer’s market I came across some great looking fresh peas and decided to get some to add to the salad. I also added some flat leaf parsley (you know me, got to have those greens) to give the salad a little balance.

Put the raisins in a bowl and cover with clean water for at least ½ hour. Use a food processor with the grating attachment, or the large grating holes of a cheese grater to grate the carrots into a large bowl. Add the soaked raisins, peas, parsley, and lemon juice and mix together before serving.

You can drink the soak water or save it for your morning smoothie.

If you make this carrot raisin salad ahead of time the raisins need not be soaked as they’ll pick up juice from the carrots and lemon. Great for a potluck too since it travels so well.

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