Carrot And Oregano Salad With Lentils And Red Wine Vinegar

Name: Carrot And Oregano Salad With Lentils And Red Wine Vinegar
Ingredients: 1 bunch Dutch (baby) carrots trimmed and peeled; 100 ml Red wine vinegar; 100 ml Extra virgin olive oil; 2 Large bulbs garlic brushed with olive oil and roasted at 150(degree)C for 30 minutes; 6 Sprigs oregano leaves finely chopped; Sea salt; freshly ground black pepper; Red onion finely chopped; 1 cup Small green red lentils simmered in boiling water for 15 minutes, then drained; 1/2 bunch Flat-leaf parsley, leaves only

localfoodmarketco.com.au

The roasted garlic dressing is as luscious as mayonnaise and this salad has a buttery, nutty flavour. Serve it as part of an antipasto platter, with pasta or with grilled lamb or chicken.

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Ingredients

1 bunch Dutch (baby) carrots trimmed and peeled
100 ml Red wine vinegar
100 ml Extra virgin olive oil
2 Large bulbs garlic brushed with olive oil and roasted at 150(degree)C for 30 minutes
6 Sprigs oregano leaves finely chopped
Sea salt
freshly ground black pepper
Red onion finely chopped
1 cup Small green red lentils simmered in boiling water for 15 minutes, then drained
1/2 bunch Flat-leaf parsley, leaves only