Carote Insalata

  • 2 lbs carrots
  • coarse grain salt
  • 1 med lemon
  • 15 sprigs Italian Parsley
  • 2 cloves garlic
  • 2 Tbs. capers
  • ½ cup olive oil
  • salt & pepper to taste

Boil carrots, skin on, for 10 minutes.  Remove skins by rubbing under cold water.  Cut into ¼ inch disks.  Cut lemons into quarters then slice as thinly as possible.  Chop parsley and garlic.  Mix all ingredients in a glass bowl & season to taste.  Serve at room temperature.

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