Carrot and Scallion Salad

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon Tabasco sauce
• 2 tablespoons red-wine vinegar
• 13 cup safflower or canola oil
• 1 pound carrots, peeled and shredded by hand or in the food processor (about 4 cups)
• 12 scallions, approximately, cleaned, dark green leaf tips and damaged leaves removed, and cut crosswise into 1/4-inch slices (about 2 cups)
• 1 teaspoon very finely chopped garlic
• 1/2 cup coarsely chopped parsley
• 8 to 10 lettuce leaves (for garnish)

1. In a bowl combine the salt, pepper, Tabasco, vinegar and oil.
2. Add the shredded carrots, scallions and garlic and mix well.
3. Stir in the parsley.
4. Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates.
5. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread.
6. This can be prepared ahead and refrigerated until serving time.

salt, freshly ground black pepper, tabasco sauce, redwine vinegar, safflower, carrots, scallions, garlic, parsley

Taken from cooking.nytimes.com/recipes/5941 (may not work)