Parsley-Caper Sauce Over Carrot Salad
You'll love every bite and the multi-layered flavor profile.
From Deborah Madison's "The New Vegetarian Cooking for Everyone"
Get it here: http://amzn.to/1FN9kgB (this is an Amazon affiliate link benefitting a charity for kids with cancer)
In the video, I use this with sliced carrots, but I made it a second time with blanched; grated carrots and it was superb. This dressing can be drizzled over any warm or cold vegetable, fried cheese, fried vegetables ... anything that needs brightening.
1/2 cup finely chopped parsley (I recommend flat leaf parsley)
2 tablespoons small capers, rinsed
1 shallot, finely diced
1 teaspoon grated lemon zest
1/3 cup olive oil
1 tablespoon white wine vinegar or champagne vinegar
2 teaspoons fresh lemon juice or to taste
Sea salt and freshly milled pepper
Whisk everything together, seasoning with salt and pepper to taste. Let stand for 10 minutes, then taste again and adjust the seasonings, adding more vinegar or lemon juice if needed. Serve right away.
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