In my everlasting love of cooking and reading I have the charter edition of Christopher Kimball’s Milk Street Magazine. You will recognize him from America’s Test Kitchen. There are some interesting recipes in here, one of which was grated carrot salad. I have several recipes for this and have made it, adding Craisins in the past and sometimes crushed pineapple. Having matured in my food tastes I can now understand the addition of olive oil. Before I would only add the fruit juice, lemon or orange or combination of both.
Having carrots in the house I thought I would try this. I, naturally, did not have all of the necessary ingredients. I don’t have white balsamic vinegar, nor fresh tarragon. I never let any of these problems stop me, do you? I use a fresh lemon and dried tarragon. So this is not really the recipe from the magazine, but is definitely inspired by it.
- juice from one lemon
- 1 1/2 teaspoon dried tarragon
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 6 carrots, peeled and shredded
- handful of fresh parsley
Using my food processor with the shredder blade, I shred the carrots. I mix the first five ingredients to make a dressing. Mix that into the shredded carrots. Then chop the parsley, leaves only, and stir that into the salad. Voila!
Hubby describes it as “hmmm, what did you season it with? Oil and herbs?” Yes! And they like it. And it’s probably good for us, too!