Tuesday, March 30, 2010

14 carrot gold salad

Roasted carrots are a true winter comfort food, but as spring rolls around, raw rules.

If you or a loved one don't particularly like the taste of raw carrots, here's a salad that practically shouts "Spring!" because it's so fresh tasting and easy to put together.

Spring carrot salad
Serves 12

14 medium carrots (don't use baby carrots; they will make the salad too wet)
1 cup loose flat-leaf parsley leaves
2 shallots
3 lemons
6 tablespoons rice vinegar
Kosher salt
1 cup olive oil
Freshly ground black pepper

Peel carrots, cut off tops, and shred finely. Mince parsley. Mix together in a medium bowl and set aside.
Finely mince the shallots. Juice the lemons and put the juice in a small bowl or 16-ounce jar. Add a little salt, the shallots and the vinegar, and set aside for 15 minutes. Add the oil to the liquids, and mix well. Pour over the carrot/parsley mixure and toss well. Refrigerate until serving, and toss again before plating.

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