We’re getting gorgeous carrots in hues from purple to gold from our farmshare these last few weeks. Super-rich in vitamin A, a natural antiviral, they’re one of the foods that can support your immune system through cold and flu season. Here’s an easy and tasty way to enjoy them, courtesy of chef Alice Waters:
6 large carrots, peeled and grated
2/3 cup chopped parsley leaves
1-2 cloves garlic, minced (or put through a garlic press. I like 2 cloves myself!)
4 teaspoons red wine vinegar
1/4 cup light olive oil
1/4 tsp sea salt, or more to taste
Peel and grate the carrots. Mix in the parsley.
Combine the garlic and vinegar in a separate bowl and whisk in the oil. Pour the vinaigrette over the carrots and toss well. Season with salt and serve immediately. Serves 6-8.