This dish not only looks incredible, it tastes incredible and is so wonderfully healthy too.
Even the kids will love their veg now!
1 lb (45gm) carrots
3 tbsp green onions finely chopped
Salt and ground black pepper to taste
Vinaigrette Dressing (recipe below)
Shelled sunflower seeds
Mix the Vinaigrette Aux Fines Herbes dressing (recipe below) first as it needs to stand for 10 minutes before serving.
Peel and grate the carrots into slivers rather than fine shreds with a food processor or a coarse grater or as the French do use a "Moulinex Hachoir".
Season well with salt and pepper.
Mix with the dressing.
Vinaigrette Aux Fines Herbes
3 tbsps extra-virgin olive oil
· 2 tbsps of vinegar - cider or wine, but not balsamic
· 2 pinches of salt
· black pepper
3 tablespoons of finely chopped herbs. The herbs must be fresh and consist of fennel, chervil or parsley, tarragon, chives, and 4 leaves of marjoram. Do not use more marjoram as it is rather pungent.
Put the salt into a bowl together with a little black pepper. Stir in the vinegar and continue until the salt has dissolved – this is because salt will not dissolve in oil. Now add the oil, a little at a time, beating continuously until the dressing is cloudy.
Now, mix in herbs.
Allow to stand for about 10 minutes, then shake again just before use.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!