Carrot Salad

The recent spell of gorgeous summery weather has put me in the mood for salad. Not leafy salad because I cannot make a leafy salad to save my life, but more along the lines of a shredded root veg tossed with a vinaigrette kind of thing.

A simple vinaigrette dressing is perfect for shredded fresh carrots and dried cranberries.

I make mine with a finely minced clove of garlic which I mix with a spoonful of grain mustard, a large pinch of salt, a few grinds of pepper, and some white wine vinegar. Then I whisk in some olive oil until it looks like, well, vinaigrette. I have no clue about the proportions because I grew up watching my Maman make this and I am just copying her. I will say that you want to put in more oil than vinegar and you can leave out the garlic if your guests have tender digestions. Or add in more garlic if it's just you.

This dressing works well with chopped roasted beets, and with leafy salads (if you know how to make them).

Made with carrots from Farmers to You.

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