Shredded carrot salad from Essentials of Classic Italian Cooking (page 549) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 13, 2023

    As promised, this is a simple & light tasting little salad. I appreciate the use of lemon juice (in place of the common orange juice) but I wished I had matchsticked my carrots instead of shredding to get the texture we prefer. Other commenters suggest adding seeds/nuts for crunch but I opted to dice up celery to get the same effect.

  • mharriman on May 09, 2020

    This is a different tasting carrot salad - one we found refreshing. Very simple to make, the EVOO and lemon juice bring the carrots alive. I took Lepa’s note advice and added a tablespoon of slivered almonds which created a nice crunch to the carrots.

  • Lepa on January 07, 2018

    This is very good. I added salted sunflower seeds for crunch (I had this in another carrot salad and loved it) and the salad was refreshing, easy and good.

  • westminstr on August 23, 2016

    I was shocked by how good this was! It was excellent and very quick and easy.

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