Mediterranean Carrot Salad
These carrots look like they're from a Michelin-starred-haute-gastro-molecular restaurant in Scandinavia. But I swear, it took less than 15 minutes of inactive time to make the carrots curl.
A weeknight dinner for a guest should be healthy, easy to prepare, and beautiful. Placing carrot ribbons in a tub of icy water makes them do acrobatics, as well as making them crunchy and firm. Moreover, the colors of the carrots, cilantro, and red onions are bright and happy. This dish is light and nutritious but doesn't look boring.
- 5 carrots
- 1 teaspoon Herbs de Provence
- 2 teaspoons fresh cilantro
- 2 teaspoons sliced almonds
- A quarter of a red onion
- 1/2 lemon
- 1 tablespoon olive oil
- Feta cheese
- Using a mandoline, slice the carrots into 1/8 inch ribbons.
- Place the carrot ribbons in a big bowl of ice cold water (lots of ice + frigid water from the faucet) for 15 minutes or until they begin to curl.
- Meanwhile, set the almonds, 1/2 the olive oil, and a pinch of salt in a sauce pan over medium heat, stirring with a wooden spoon occasionally, until the almonds turn a light brown.
- When the almonds are toasted, pour them, the olive oil, and the excess olive oil in a mixing bowl. Squeeze half a lemon, and add a pinch of Herbs de Provence. Whisk.
- Cut the onion, cilantro, and feta. Set aside.
- When the carrots have curled, pat them dry.
- Toss carrots with the dressing in the mixing bowl.
- Sprinkle the onions, cilantro, and feta.
30 minutes total time. Serves 2.
Loosely adapted from Lonny.