I can’t believe that Thanksgiving (my favorite holiday of the year) has already come and gone. We had a lovely visit and feast with Howard’s sister and her family in New Jersey. Everything was delicious. I have some turkey stock stashed in the freezer that I made from the carcass, but otherwise, the leftovers are all gone.
After all the rich food and restaurant eating that goes with visiting, this week’s recipe for Cook the Book Fridays, the very French Grated Carrot Salad (or Carottes Râpées), is a perfect addition to a healthier diet for the week. Not only is it good for you, it is also super simple to put together.
Grated carrots are tossed with a lemony vinaigrette and some fresh chopped herbs. That’s it, that’s all. They’re great! In fact, this recipe is so easy, that I forgot to take any pictures!
I used carrots that I bought from Lexington Community Farm at the end of the season. These are carrots that I helped weed throughout their growing season, so they are particularly special to me.
I’ve made salads like this occasionally, and this time around, it leaves me wondering why this salad isn’t a regular visitor to my kitchen. I went back to compare this recipe from David Lebovitz’s My Paris Kitchen to the one I made from Dorie Greenspan’s Around the French Table. David’s recipe uses much less dressing, for a dried (though not dry), salad. I also loved the brightness of the fresh lemon juice. Dorie’s recipe uses a lot more Dijon mustard. I think when I revisit this recipe, I’ll add more mustard to David’s dressing for a bit more bite. Other than that, I hope to prepare this one again throughout the year.
To see what other bloggers in our group thought of their carrot salads, check out their links here. To make your own carrot salad, you can find the recipe on page 123 in David Lebovitz’s My Paris Kitchen or on-line here.
Quick note to the Doristas among you: I’m so excited about tonight when I’m going to one of Dorie’s local book signing events. I postponed getting my own copy of Dorie’s Cookies in anticipation of a signed copy. Just as exciting, Cher of The not so exciting adventures of a dabbler… will be joining me on this Dorie field trip.
Now that it’s summer, it’s grilling season at my house. True confessions. I don’t do the grilling myself. Howard is 100% in charge. While he minds the grill, I take responsibility for all accompaniments which is frequently salad. I LOVE making salads – not green salads, but other kinds of salads: vegetables, beans, grains. I enjoy making and eating any and all of these. Certainly I have old favorite recipes, but trying new ones is just as fun.
This week’s recipe for Cook the Book Fridays, Raw Vegetable Slaw, from David Lebovitz’s My Paris Kitchen, provides a template that will get major mileage this summer. It can be made from a single vegetable or a mixture, whatever herbs are fresh, and two choices of garlicky dressings: one creamy and the other a vinaigrette. Almost any crunchy vegetable could be used. The recipe suggests cabbage, radicchio, carrots, broccoli, beets, even apples, cut into matchsticks or sliced thin. Avocado or hard-boiled eggs are also an option.
My CSA share included a bunch of tender kohlrabi, so I showcased them in a kohlrabi-only version of the slaw. The tarragon in my herb garden has been plentiful, so I used that, along with parsley, instead of chives. And I made the vinaigrette variation of the dressing because that matched my mood.
The verdict? Fabulous! It was crisp and refreshing, perfect alongside anything grilled. I’m excited to try this with other vegetables as well as with the creamy garlic dressing.