Carrot salad with parsley and pine nuts

Carrot salad with parsley and pine nuts

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
4 carrots
2 tablespoons pine nuts
30g flat-leafed parsley, roughly chopped
2 tablespoons olive oil
1 lemon, juiced
salt
pepper

Method

  1. Peel the carrots and trim off the bottoms and tops. Use the peeler to cut the carrots into ribbons.
  2. In a dry frying pan, toast the pine nuts, stirring constantly until they are golden brown.
  3. In a salad bowl, combine the carrots, pine nuts, parsley, olive oil and lemon juice. Season to taste with salt and freshly ground pepper before serving.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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