Thursday, January 1, 2009
A light, refreshing salad for ushering in the New Year
Like many people, my festive holiday diet has left me feeling the need to reign things in a bit. So imagine my delight to "discover" this excellent, super easy salad tonight. We were having pasta with mushrooms (I know, not exactly diet fare...), and I wanted a vegetable to go with it, and did not want to leave the house. We had carrots, lots of carrots, because my husband bought a whole bag by accident even though we already had an unopened bag at home. So I started searching the indexes of my cookbook for an easy, new, and different carrot recipe and stumbled across this delightful carrot salad from Moosewood Cooks At Home (circa 1994 - this was my old college cookbook!). I have no idea why I haven't been eating this for the past 15 years. See the real cookbook for the actual recipe. Here's the lazy girl adaptation I made:
- About 1/2 of a one lb. bag baby carrots
- A generous handful of washed and semi-dried fresh parsley (use a salad spinner or pat with a paper towel)
- Juice of one large lemon
- A drizzle of olive oil (about 1-2 tsps)
- One garlic clove
- Salt and pepper to taste
Throw all ingredients into food processor (use the s-shaped blade) and pulse a few times until the carrots are chopped into small dice and the ingredients are well mixed.
Serves 2-4 (main course/side dish)
I know, it doesn't sound like much, but it is surprisingly good. I'll be eating this a lot this month. The original recipe says it keeps well for a few days, so I'll be making big batches and packing it for lunch, to eat with some hummous and pita, a sandwich, or whatever else is in the fridge.