From cynthiakinzlergrillot@shaw.wave.ca Tue Mar 24 15:32:24 1998 Date: 19 Mar 1998 21:29:48 -0700 From: Cynthia Kinzler-Grillot Newsgroups: rec.food.recipes Subject: Garlic-Heavy Carrot Salad Followup-To: rec.food.cooking Garlic-Heavy Carrot Salad 8-10 carrots 1 Tbsp chopped parsley 1 Tbsp chopped basil 6-8 raw garlic cloves chopped fine Approx. 1 cup of traditional French vinaigrette Grate carrots by hand or machine and mix with all the other ingredients. Refrigerate for 3-4 hours before serving. This is a delicious and unusual carrot salad that does not have a strong taste of garlic. Traditional French Vinaigrette 1/4 cup of red wine vinegar 3/4 cup of peanut oil or combination peanut and olive oils 1 Tbsp plain French Dijon mustard salt and pepper to taste. Dissolve mustard in vinegar. Add pinch of salt and pepper. Add oil slowly while mixing to form an emulsion. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.