Summary

Ingredients

• 1 kg carrot (s)
• 1 onion (s)
• 0.5 ½ bunch parsley, smooth
• 3 tablespoon olive oil
• 3 tablespoon balsamic vinegar, pink or white
• 1 teaspoon mustard
• salt
• pepper
• 1 pinch (s) sugar
• 1 squirt lemon juice
• possibly pine nuts

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Instructions

1. Peel the carrots and cut in half or quarter lengthways, depending on the size, and cut into pieces about 1cm in size. Cook in salted water until al dente. Do not cook the carrots until they are soft, they still have to be crisp. Mix the dressing with the onion chopped into fine cubes, oil, vinegar, salt, pepper, mustard, lemon juice and a pinch of sugar. Drain the carrots and mix with the dressing while hot. Let it get lukewarm and mix with the chopped parsley. I like it lukewarm with boiled potatoes and cold the salad comes well as part of a buffet. To do this, I mix it with a handful of roasted pine nuts.