Yield: 4 servings
|6 larges||Carrots, peeled|
|1 small||Onion, peeled|
|⅓ cup||Extra virgin olive oil|
|Juice of 1/2 lemon|
|Juice of 1/2 orange|
|2 dashes||Tabasco sauce|
|1 small||Green bell pepper, trimmed,|
|Seeded, & finely shredded|
|2 tablespoons||Chopped fresh dill, for garnish|
|Salt & freshly ground|
|Black pepper to taste|
Using a food processor fitted with a thin shredding disk, or a hand grater, grate carrots and onion and transfer to a large mixing bowl.
Add remaining ingredients except green pepper and dill and toss lightly. Season with salt and pepper. Cover bowl and chill several hours in refrigerator. The salad can be made to this point up to 24 hours in advance. Add green pepper just before serving. Toss to combine well.
To serve: Sprinkle salad with dill and toss. Serves 4 to 6.
House Beautiful/May/94 Scanned & fixed by DP & GG