David Lebovitz's "My Paris Kitchen"
Author: Dominique Cook
Serves: 6
- 2 lbs carrots, grated
- 1 heaping tbsp chopped parsley
- 1 heaping tbsp chopped dill
- 2 tbsp, chopped chives
- ¼ cup roasted pumpkin seeds
- 3 tbsp white wine vinegar
- ½ tsp dijon mustard
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
- In a large bowl, add the carrots, parsley, dill, chives and pumpkin seeds.
- In a small bowl, whisk together vinegar, mustard, salt, pepper and olive oil. Add the dressing to the carrots and toss well to combine. Serve.
Recipe by Cooks and Kid at https://cooksandkid.com/grated-carrot-salad-with-pumpkin-seeds/
3.5.3226