Carrots With Parsley And Garlic

• 6 large carrots, peeled and grated
• 23 cup chopped parsley leaves
• 1 small clove garlic, peeled and minced
• 4 teaspoons red-wine vinegar
• 1/4 cup light olive oil or vegetable oil
• 1/4 teaspoon salt, plus more to taste

1. The carrots can be peeled and grated 3 hours ahead, put in a bowl and set aside.
2. When ready to serve, mix the grated carrots with the parsley.
3. Combine the minced garlic and vinegar in a separate bowl and whisk in the oil.
4. Pour the vinaigrette over the carrots and toss well.
5. Season with salt.
6. Place on a platter with the other vegetable salads.
7. Serve immediately.

carrots, parsley, clove garlic, redwine vinegar, light olive oil, salt

Taken from cooking.nytimes.com/recipes/1097 (may not work)