Salad Recipes
by Indiana on Fri Sep 28, 2007 4:13 am
Carrot and Cucumber “Fettuccine” Salad
1 pound carrots
2 medium cucumbers; peeled
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves - (packed); finely sliced
1/4 cup finely-diced red bell pepper
Salt; to taste
Freshly-ground black pepper; to taste
With a swivel bladed vegetable peeler shred the carrots and cucumbers into fettucini like strands.
In a large bowl whisk together the lemon juice and mustard. Add the olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper.
Add the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary.
By: Sara Moulton, Gourmet Magazine, 1997
4 servings