Herb Recipe
Carrot & Hyssop Salad



Carrot & Hyssop Salad

Ingredients (makes 4 servings)

½ pound carrots, grated

8 tablespoons pitted, chopped black olives

1 ½ tablespoons extra-virgin olive oil

2 tablespoons minced fresh hyssop leaves

1 tablespoon Balsamic Vinegar

1 tablespoon white wine or rice vinegar

¼ teaspoon ground black pepper


Combine all the ingredients in a bowl and toss.

Cover and refrigerate for at least two hours to allow flavors to blend.

Garnish with fresh hyssop flowers, if available.