TYPE: Vegetarian, Vegan, Side, Lunch/Dinner (or Breakfast - I just did it!)
HERBAL NOTES: As it turns out, you can really use any herbs you enjoy in this. I once made it with tarragon to good result, but found cilantro to be a bit overwhelming in another batch.
Ridiculously Simple Carrot Salad
Total Time: 20 min. Servings: 2
Posted by Lily
Here is the thing about this carrot salad: It is easy, delicious, super good for you, un-messable-upable, lasts for a freakishly long time (and just gets better), and is good on everything. Things one should consider doing with one’s carrot salad: Toast some good bread, slather with avocado (and a bit of salt and pepper), put carrot salad on top, prepare to eat that for as often as possible for a week because it’s so good. Keep it in a container in your fridge and wait until you are making a salad but are feeling lazy and then dump a bunch of it on your greens and marvel at how good your lazy salad just got. Add it to every sandwich you make. Just a thin layer. Amazing. Ask it to marry you.
1 small-medium size bunch o’ carrots (you saw that coming)
1 large, juicy lemon
1 tablespoon of white balsamic
5+ sprigs (I use more like 8 but depends on taste) of fresh, minced:
2-3 tablespoons of minced fresh chives
2-3 tablespoons of minced fresh parsley
three drizzle-around-the-bowl-worths of olive oil (probably about 3-4 tablespoons)
salt and coarsely ground pepper to taste
food processor or a good grater
(and if you really know what’s good for you: good sliced sourdough and an avocado)
(all of this is really to taste – this is what I do, but trust your gut)
Scrub and shred the carrots by hand with the grater (you can peel ‘em if you want – I never do) in to a big bowl
Mince all of the herbs andt hrow them in the bowl.
Add balsamic and the juice of ½ the lemon (or more if you’re a lemon freak like me).
Add salt and pepper. Stir it on up
Eat immediately with reckless abandon or store it in the fridge where the flavors will meld and the salad will dress itself a bit more.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!