1 1/3 cup Filippo Berio olive oil
1 1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon minced garlic
1/4 cup red wine vinegar
2 tablespoons capers, preferably salt-cured, well rinsed and drained
4 large carrots, washed, peeled and cut into 2-inch long matchstick pieces
2 large sweet red bell peppers, cored, seeded and cut into thin 2-inch long strips
1 cup thinly sliced fennel, white bulb only
1/4 cup minced parsley
2 tablespoons minced mint
Combine all the marinade ingredients in a 9 x 12 rectangular glass casserole dish. Mix well. Set aside.
Fill a large (12 to 14-inch) sauté pan 3/4 full with water. Add the carrots and 1 tablespoon salt. Bring to a boil and cook until a knife tip easily pierces the carrots. Drain in a colander and transfer them to the dish with the marinade. Toss well.
Add the pepper strips, and fennel and toss again. Let stand at least an hour, tossing occasionally to meld the flavors. Just before serving toss the salad with the parsley and mint.
Serve room temperature.
Chef’s secret: Vinegar based marinade should never be placed in metal as the acid can pick up a metallic taste. Stick with glass or ceramic.
This recipe is featured on show 2009 – Carrots! What a Surprise!
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"