Carrots with Parsley and Olives

Raw young carrots possess an incredible sweetness. Enjoy the salad alongside one of Chris Bianco's pizzas.

  • Servings: 8
Carrots with Parsley and Olives

Source: Martha Stewart Living, May 2009


  • 16 baby carrots (about 3 bunches, multicolored if available), scrubbed well and cut lengthwise into 1/4-inch-thick slices
  • 4 ounces (1 cup) brine-cured green olives, such as Picholine, drained and pitted
  • 1/2 cup flat-leaf parsley sprigs
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • Lemon wedges, for serving


  1. Toss together carrots, olives, parsley, and oil. Season with salt, and serve with lemon wedges.

Cook's Notes

Carrots can be refrigerated for up to 1 day.


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