3 medium sized carrots
1 medium sized white turnip
1 lemon (juiced)
salt
1/4 cup olive oil
Optional and for presentation only black olives
- Scrape and wash the carrots
- Peel the turnip
- Using a food processor, or a manual shredder, shred carrots and the turnip (using the large side of the shredder)
- Put them together in a bowl
- Add salt and olive oil
- Start adding lemon juice a little at a time and continue mixing. I like lots of lemon juice but if you prefer less, adding a little at a time will help you find your preferred amount.
- Leave in the fridge for a couple of hours. Stir before serving
- Decorate with black olives and parsley
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