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1 pound carrots
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 clove garlic, very finely chopped
1 teaspoon sugar
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves or parsley
1 Peel the carrots. In a food processor fitted with the shredding blade, or on a box grater, shred the carrots. Place them in a bowl.
2 In a small bowl, whisk together the oil, vinegar, garlic, sugar, crushed red pepper, and salt and pepper to taste. Whisk until the sugar is dissolved.
3 Pour the dressing over the salad and toss. Add mint and toss again. Serve immediately, or chill up to one hour.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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