CARROT & CUCUMBER SALAD
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- 4, carrots
- 3, Persian cucumbers
- 3 tbsp, fresh parsley
For the dressing:
- 3 tbsp, il Fustino Lemon Olive Oil
- 1, small garlic clove
- 1 tbsp, il Fustino Cabernet Vinegar
- 1 tsp, dijon mustard
- salt and pepper
Wash carrots and cucumbers. Using a mandoline, thinly slice the carrots and cucumbers long ways, to create long strips.
Add all dressing ingredients to a food processor and pulse until combined.
Toss sliced carrot and cucumbers with the dressing and garnish with parsley.