Taste the rainbow

September 25, 2009

Carrots come in as many colors as Skittles. (Just take away the green and add white.) You just most often see the orange ones. Too bad, because the other colors are really cool, and make a beautiful carrot salad. If you've never had farm market or homegrown carrots, you really should give them a try. They taste so much more carrot-y than carrots from the grocery store.

As an aside, I have a friend who hates carrots. He even picks them out of Campbell's soup! (But they are so teeny! Maybe he uses tweezers.) John N., do not make this recipe. The main ingredient is carrots. It would knock you over with it's carrot-ness.

Carrot salad
Serves 4 (5, if John N. is coming to your house for dinner)

6 carrots (try the ones from the farm market! Or steal them out of your neighbor's garden like Peter Rabbit. But don't sue me if he comes after you with a shotgun.)
1 tablespoon chopped cilantro (you could use any herb, but I was going for a Moroccan thing)
1/2 lemon, juiced
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
salt and pepper

Thinly slice carrots. Or julienne them in a food processor.

Whisk together cilantro, lemon juice, olive oil, vinegar, and salt and pepper to taste. Toss carrots with dressing.

The salad will keep for a couple of days in the refrigerator.