Carote alla Julienne

Something I remember my mom making frequently growing up. It's one of those things we used to eat all the time, but I often look it over because it's so incredibly simple. Davide recently surprised me with a julienne carrot salad with lemon juice and parsley like his dad used to make. It was heavenly, and it delighted me how one simple ingredient can connect our cultures; French and Sicilian-American. How each of our variations was born out of necessity, and how we still carry it with us today. My mom used to make it with raisins, nuts, and some mayo. Sounds weird, but it was fantastic. This recipe is a combination of our worlds, and I'm so happy to be able to share it with you. 

What you'll need:

-large, whole carrots

-flat or Curley leaf parsley, minced

-juice of 1 lemon

-olive oil 

-raisins

-pine nuts (or crushed almonds)

-pinch of salt

Preparation:

Shred the carrots using a cheese grater (if you don't have a julienne). Mix in parsley, lemon juice, drop of olive oil, raisins, nuts, and a pinch of salt. Buon Appetito!

Alyssa D'AdamoComment