Lemony Dijon Carrot Salad - AMY'S GARDEN
This recipe comes from Tricia Wingard, a certified health coach and one of Amy's Garden's awesome helpers. It ’s taken directly from her website, http://www.tri
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Cooking tools:
- Grater
- Microplane
- Citrus press
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 3 lemons, juiced (approximately 3-4 Tbsp)
- 1 Tbsp lemon zest
- 1 clementine, juiced (approximately 1 Tbsp)
- 3 Tbsp extra virgin olive oil
- 3 Tbsp chopped fresh parsley leaves (1 Tbsp if using dried)
- 1 small shallot, minced (approximately 3 Tbsp)
- 1/2 tsp cayenne pepper (optional)
- Coarse-ground salt and pepper to taste (start with 1/2 tsp of each and increase as desired)
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