4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
½ lemon, zest and juice
½ carrot, sliced into thin ribbons with a vegetable peeler
½ tomato, thinly sliced
2 tbsp chopped fresh flat-leaf parsley
salt and freshly ground black pepper
Place half of the oil, the vinegar and lemon zest and juice in a bowl and mix well. Add the carrot ribbons and stir to coat in the mixture.
Lay out the thinly sliced tomato on a serving plate and arrange the dressed carrot ribbons on top.
Mix together the chopped parsley and the remaining olive oil and season with salt and freshly ground black pepper. Drizzle the dressing around the edge of the plate to garnish.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
