Carrot Salad
2 servings
15 minutes
An all-season, vitamin-rich salad that is an unknown number of years old. In Soviet times, this recipe was called "freckle" or "squirrel" (cute, isn't it?) and was prepared exactly at the moment when those eternal uninvited guests came to the house. Carrot and cheese salad is the simplest thing you can prepare in this case without risking appearing like an inhospitable host. If you have time for more, you can "pack" it in some other beautiful way, for example, in hard-boiled egg halves, tartlets, or tomato slices.
1
Peel the carrot and grate it on a coarse grater.
- Carrot: 2 pieces
2
Grate the cheese on a large grater.
- Rossiysky cheese: 80 g
3
Chop the parsley leaves finely.
- Parsley: 10 g
4
Mix carrot, cheese, and parsley.
- Carrot: 2 pieces
- Rossiysky cheese: 80 g
- Parsley: 10 g
5
Add garlic pressed through a press and mayonnaise, season with salt and pepper to taste.
- Garlic: 1 clove
- Mayonnaise: 30 g
- Salt: to taste
- Ground black pepper: to taste
