When Michelle Obama was creating such a buzz over the White House organic vegetable garden, one of the quotes that was mentioned often was this:
“And when you’re dealing with kids, for example, you want to get them to try that carrot. Well, if it tastes like a real carrot and it’s really sweet, they’re going to think that it’s a piece of candy. So my kids are more inclined to try different vegetables if they’re fresh and local and delicious.”
Well, I couldn’t agree more. Sweet fresh carrots can taste just like candy. So it is no wonder that I eat so many of them when they are fresh. Today’s recipe is one that I love to make for several reasons. First, it is delicious. Second, because of how it is prepared, I get to eat a lot of remnants of carrots while I’m making it!
Shaved Carrot Salad, adapted from the Moosewood New Classics Cookbook
- 1 bunch carrots
- 2 tsp horseradish
- Fresh dill
- 4 tsp cider vinegar
- 1 clove of garlic
- 3 Tbsp olive oil
- 1/4 pint of blueberries
Prepare the carrots
With a vegetable peeler, shave the carrots into long strips. Place the strips in a bowl.
In a food processor or blender, mix the horseradish, a couple pinches of the dill, the garlic and the olive oil. Mix well until the garlic is finely diced and the dressing is a little creamy.
Toss the carrrots with the dressing and add the rest of the dill and the blueberries as garnish.
Chef’s Notes: I love this recipe. When you use the peeler to shave the carrots, you end up with these odd little angled carrot ends. Note: shave from one side of the carrot only. Then you can eat the rest of the carrot. I don’t often peel market carrots, because you really don’t have to. Organic carrots won’t carry any pesticides in the outer peel and it doesn’t change the flavor. However, for this salad, I do peel the carrots because the outer layer of the carrots is a little browner and it doesn’t look quite as pretty as the rest of the carrot.
You can easily vary the amount of horseradish in the dressing to taste. If you don’t like a lot of spice, cut the horseradish in half and use Champagne vinegar instead of cider vinegar. The original recipe didn’t call for blueberries, but we found that they made a delicious and colorful addition.
- Cooking ‘Out of the Box’ If you signed up for a CSA this year, you’re...
- Cooking out of the Box: Week 2 If you’re a CSA member in the Puget Sound, you’ve...
- Honey mustard glazed carrots Glaze super sweet carrots with honey and mustard for a...
- Herbed Ricotta Fritters The history books say that ricotta cheese came about when...