Tuesday, September 20, 2011

Carrot Salad (Slightly More Printable Recipe)

2 1/2 to 3 cups peeled, shredded carrots
2 T olive oil
2 T sherry vinegar
1/4 c shelled, salted pistachios
4 mint leaves, chiffonade, minced, or elsewise choppy chopped

1. Mix.
2. Eat.
3. Gets better with time, so refrigerate for tomorrow if you like.

For the complete essay and photos, click here: On Carrot Salad, or "If I Have to Eat Another Carrot Stick You Will Need a Carrot Extraction"

© 2011, OnBlank.com 

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