January Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in January.)

This month's recipe is quick, healthy, and can be made ahead. The citrus juices give the salad a bright flavor. This would be especially good with the Imperial Orange Chicken, the Tilapia in Tomato Ginger Sauce, the Chicken Piccata, or the Moroccan Chicken.

2 cloves garlic
1/2 bunch of fresh parsley, stems removed (if using dried parsley, 1 tsp)
1 lb. carrots, peeled and chopped into 2 inch pieces
2 tablespoons lemon juice
2 tablespoons orange juice
4 tablespoons extra-virgin olive oil
½ teaspoon salt
Dash of pepper

Place the garlic and the parsley in a food processor equipped with a steel blade, and chop. Add the rest of the ingredients and pulse until the carrots are well chopped but not pureed. Adjust the seasonings and serve chilled or at room temperature.