My mother used to make a winter salad of shredded carrots, hardboiled eggs and a bit of minced onion held together with mayonnaise. I like to add finely chopped parsley and pinch of sugar for a rye bread sandwich filling or a salad. I also make a version without mayonnaise, which is a reminiscent of the Italian relish gremolata (recipe above). As for adding onions to this dish, taste as you go. Too much will ruin it. Sometimes I just slice up a bunch of spring onions, instead.
Ingredients
SERVINGS: Serves 4 as a salad
- 3–4 carrots, shredded
- 2–3 hard-boiled eggs, shredded
- 1–3 scant teaspoons minced onions
- ⅓ cup fine chopped parsley
- ¼ cup mayonnaise, or to taste
- Pinch of sugar
- Salt and pepper to taste
Instructions
Combine ingredients and serve at oom temperature.
A no-mayo variation uses a dressing of garlic-infused olive oil combined with lemon juice in proportions 3:1 (3 tablespoons olive oil to 1 tablespoon lemon juice).
