I’m pulling a bunch of carrots a couple of times a week at the moment, and delicious they are too – sweet and jucy.
I love carrot salad, the simpler the better, but love to play with flavourings, depending on what else we are eating, and as the mood takes! Eaten on it’s own as a starter or alongside a noodle dish of stir fried veggies. I chop them into small batons, and then start adding the extras like roasted pine nuts or peanuts, and then comes the dressing
- Basic vinaigrette –
- 1 tbls of sunflower oil, 1/2 tbls lemon juice, 1 tsp french mustard
- 1 tbls sunflower oil, 1 tbls white wine vinegar, 1 tsp french mustard
- 1 tbls sunflower oil, 1 tbls red wine vinegar and a few drops of sesame oil
- Oriental style vinaigrette –
- 1 tbls sunflower oil, 1 tbls rice wine vinegar, 1 tbls toasted sesame seeds
- 1 tbls sunflower oil, 1 tbls rice wine vinegar, 1 tsp light soy sauce, a handful of fresh coriander roughly chopped, and some finely chopped chillies
- Slightly warm versions –
- Lightly cooked carrots with a cold dressing – lemon juice and chopped mint
- Or raw carrots with a warmed through dressing like soy sauce, garlic, ginger and chillies
- Herbs –
- Current favourites are roughly chopped flat leaf parsley, alongside a red-wine vinaigrette
- and finely chopped Dill with a white-wine vinaigrette
Endless possibilities, and never a dull bite
