• 1 bunch carrots, washed and peeled
• ½ bunch Italian parsley
• 4 teaspoons sesame seeds, toasted, or poppy seeds
• zest and juice of 1 orange
• 2 lemons
• extra virgin olive oil
• 2 tablespoons sesame seeds, toasted
• sea salt and freshly ground black pepper
Shred carrots, and pick stems from parsley. Mix both with 4 t sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1½ lemons and about 4 times that amount of extra virgin olive oil. Pound 2 T toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt and pepper.
• 1 bunch carrots, washed and peeled
• ½ bunch Italian parsley
• 4 teaspoons sesame seeds, toasted, or poppy seeds
• zest and juice of 1 orange
• 2 lemons
• extra virgin olive oil
• 2 tablespoons sesame seeds, toasted
• sea salt and freshly ground black pepper
Shred carrots, and pick stems from parsley. Mix both with 4 t sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1½ lemons and about 4 times that amount of extra virgin olive oil. Pound 2 T toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt and pepper.