We´ve chosen a carrot salad for today´s recipe fromAround My French Table.
I made this at the last minute and ate it for dinnerwith a blackened piece of rump steak. It was, much to my amazement, wonderful.We really liked it.
As far as salad simplicity goes this is almost justgrated carrots, considering the walnuts, raisins and parsley are optionalingredients in the recipe. The rest is just raw carrots and a honey mustardvinaigrette. And for that you need a recipe?
Well, the vinaigrette is, according to my taste buds,perfect. I make this kind of dressing a lot, and usually end up with anun-balanced result and spend the next five minutes adjusting it. A little bitmore honey, then it needs more salt, but then it tastes too salty so it´s a bitmore vinegar, and so it goes…
So this vinaigrette is a staple from now on in my house. I´ll havea jar of it at all times in the fridge and suspect will be using it oneverything.
I had been posting, and consequently eating, a lot ofbread, scones, cakes, you know all very healthful and appropriate for the thighs kind of food. It was the perfect moment for a salad.
So, in the end, this recipe delivered, especiallysince I love dried fruits and nuts in a salad. Next time though, I would plumpup the raisins a bit in boiling water before adding them.
Last month I missed a few recipes because of a crazywork schedule. So, I also made the Lemon Barley Pilaf, since it was anotherextremely easy recipe and I had bought a bag of pearl barley at the time.
This is good for winter. A mound of al dente barleycooked in broth, with red peppers, green onions, lemon zest and carrots. Easy,flavorful and with a lot of color.
After taking a few pics, though there´s not much to dowith a bowl of barley, I took a bite. A few minutes later I had eaten the wholething. Guess you could say I liked it.