- 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.