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Epicurious

Grated Carrots with Lemon and Walnut Oil

Just in case you’ve been wondering what to do with that walnut oil that someone gave you for Christmas …

Ingredients

2 1/2 cups (about 1 pound) grated carrots
3 tablespoons fresh lemon juice
2 tablespoons walnut oil
Salt, to taste

Preparation

  1. Toss the carrots, lemon juice, and walnut oil together in a bowl. Season with salt. Taste, adding more lemon juice or salt as needed.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsSaladCajun & CreoleSouthernAmericanCarrotRoot VegetableVegetableLemonCitrusFruitSideStarterDinnerVegetarianVeganDairy FreeGluten Free5 Ingredients or FewerNo-CookCookbooks
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