The Rites of Spring
An ode to our springtime gardens
Now again is the time. The time to pull out those threadbare blue jeans, to gather your tools, to roll up your shirtsleeves—to spend Saturday afternoons knuckles-de...
Ingredients
SERVINGS: 2 Serving(s)
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon sherry vinegar
- ½ lemon, zested with 1 tablespoon juice reserved
- 1 pound carrots, washed, peeled, and grated
- ⅓ cup flat-leaf parsley, finely chopped
- Salt and pepper
Preparation
In a large bowl, whisk together olive oil, mustard, vinegar, and lemon juice. Fold in carrots, parsley, and lemon zest. Salt and pepper to taste. Toss, refrigerate for 10 minutes, and serve.
