An extremely simple salad, but one that has amazing flavour. This salad is best in early spring when we get those tender baby carrots.
I love everything that David Tanis does. His cookbooks, his blog and every recipe of his.
For more recipes from this book click here.
6 large carrots or baby carrots. I sometimes find the multicoloured carrots, they look extremely pretty in this salad.
Cut into 2-inch long thin bits (about half as thick as a pencil). If done ahead, soak them in water so they do not dry out.
Juice of 1/2 lemon
White wine vinegar 1 teaspoon
1 garlic clove smashed
3 tablespoons olive oil
Salt and pepper
Mix all of the above and set aside for 1 hour at least.
Cayenne or paprika powder
2 tablespoons snipped chives
2 teaspoons chopped tarragon
Toss carrots in the dressing. Arrange them on a plate. Pour any remaining dressing over the carrots. Sprinkle with herbs and pepper powder.
Toss carrots in the dressing. Arrange them on a plate. Pour any remaining dressing over the carrots. Sprinkle with herbs and pepper powder.
Serve and enjoy.