Carrot Rapée and Croutons

20230824, #breakfastdiary 826, 23°C/drizzle Julienne one carrot and mix well with 3T olive oil, 1T wine vinegar, and 1/2t whole grain mustard. Pepper, pepper, then mash in some green olives and mix them in too. Using olives instead of parsley adds color and just the right amount of saltiness. (I need some carbs though —) there are old sandwich-bread crusts left in the fridge from making sandwiches. I cut them to size and pan-fry them in olive oil with minced garlic and herbs to make croutons. Right, you really do need carbs if you're going to get moving.

1 carrot, 1/2 cup green olives, (dressing) 3T olive oil, 1T wine vinegar, 1/2t whole grain mustard, bread crusts, 2t minced garlic, 1/2T mixed herb powder, olive oil, pepper

1. Julienne the carrot with a slicer and mix well with the dressing (3T olive oil, 1T wine vinegar, 1/2t whole grain mustard). Mash in the green olives and sprinkle with a little pepper. 2. Pan-fry the bread crusts with minced garlic and herbs in olive oil to make croutons.