CARROT SALAD

CARROT SALAD

1 1/2 lb. Carrots
1 Tbs. Olive Oil
1/2 Tbs. Red Wine Vinegar
Juice of 1 Lemon
1 clove of Garlic, finely chopped
Pinch of Black Pepper
Pinch of Paprika
1/2 tsp. Salt
1 Tbs. fresh Parsley, chopped

Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces
from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting
to become tender but are still crisp. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and
paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and
turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile
into a dish, and sprinkle with the parsley. Leave to cool before serving. Serves 4.