Salad - side dish - lactose and gluten free - vegetarian
1 lb carrots
1 lb potatoes
1 bunch Italian parsley
1/4 cup Italian extra virgin olive oil
1/8 cup Italian balsamic vinegar
Peel potatoes and carrots and boil them until tender. Drain and let cool down.
Slice carrots in thick rounds and transfer in a bowl; cube potatoes and add them to carrots.
Finely chop parsley leaves; in a small bowl combine salt, balsamic vinegar and oil and whisk until salt dissolved and the seasoning is "fluffy".
Sprinkle vegetables with chopped parsley, drizzle with the Italian vinaigrette and toss to coat.
Serves 8-10 people
- You can wash your potatoes, poke the skin and cook them in the microwave: it will be faster.
- You can use a very good balsamic glaze, instead of a regular balsamic vinegar.
- Don't throw away parsley stems: freeze them and use in a broth or a soup at a later time.
- You can add minced garlic to your dressing, if you like it.