Melissa Rubel Jacobson
May 2014

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Recipe Summary test

total:
15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, toast the pine nuts over moderate heat, tossing frequently, until golden and fragrant, about 4 minutes. Transfer to a plate to cool.

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  • In a large bowl, toss the carrots with the parsley, olive oil and vinegar and season with salt and pepper. Fold in the pine nuts and serve.

Make Ahead

The carrot salad can be refrigerated for up to 4 hours.

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