As one of the simpler recipes we’ve made, I just grated my carrots in the food processor, added some dried cranberries (I much prefer these over the raisins called for in the recipe), and then shook up the vinaigrette ingredients in a small mason jar. The vinaigrette was a wee bit tart, but the craisins balance it with some sweetness. Dress it lightly as there is enough for couple salads in one batch. This is another superb idea for a picnic as it can sit at room temperature for hours.
- Recipe from Around My French Table by Dorie Greenspan
- 1 pound carrots, trimmed and peeled
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ¼ cup cider vinegar
- ½ cup mild oil, such as grapeseed or canola
- Salt and freshly ground pepper
- Currants or raisins, moist and plump (optional)
- Walnuts, coarsely chopped (optional)
- Fresh parsley, chopped (optional)
- Grate the carrots by hand, using the large holes of a box grater, or by pushbutton, using the grating blade of a food processor. Either way, if the grating causes the carrots to weep, press them between your palms to rid them of excess liquid before you toss them into a serving bowl.
- If you’ve used a processor, make the dressing in it; if not, use a small jar. Put the mustard, honey, vinegar, and oil in the processor or jar, season with salt and pepper, and whir or shake until blended—you’ll have a thick, smooth vinaigrette. (Or whisk the dressing together in a small bowl.)
- Toss the carrots with the currants, and nuts, if you’re using them. Just before serving, pour over the dressing, toss well, and adjust the salt and pepper if needed. If you’re using the parsley, add it.
Fit and Fabulous Fridays~