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I thought I had already posted this one… but Summer brain has me feeling like I have kind of lost my mind. It’s August and I usually I do NOT want Summer to end. I love the free flowing days and loose schedules. The days that don’t start early and nights that end way too late. But this year is different. This year it just feels like I am craving the scheduled days and weeks.
Today I missed a Dr. appt for my son. I got the text message yesterday and confirmed. It was written in my schedule. And I just completely forgot. That never happens with me. I pride myself on that never happening. But not this Summer. This Summer I am the Mom that confirms an appt on a Thursday and doesn’t show up to it on a Friday. I cringe even writing the words.
I imagine I am not the only one in this boat. Bring me the days of alarm clocks, lunch boxes and set schedules. Give me a calendar filled with practices and games and work events. Give me knowing what comes next. Give me Fall. Because with Fall comes soup season. Stew season. With Fall comes order and a decided lack of spontaneity that I am happy to leave at the door for now.
None of this has anything to do with the delicious salad that I am featuring here. I just needed to blow off a little steam. This is a carrot salad that is similar to one we had at a small bistro in Paris, where grated carrot salad is an everyday dish. I am not sure why it’s never taken off over here. Carrots are available and tasty all year long and it’s just so freaking easy to make. Make this once and you will find yourself making it again and again. It also can be made ahead and sit in the fridge waiting for you to get home. I love that.
Serves 4
Ingredients:
2 tablespoons of a good flavorful olive oil
1 tablespoon fresh orange juice
1 teaspoon sherry vinegar
1/2 teaspoon dried oregano
1 medium garlic clove - microplane grated
1/4 of a small red onion - grated
4 large carrots grated (or about 2 cups not packed down)
1 teaspoon Maldon salt
2 tablespoon finely chopped chives
1/8 teaspoon black pepper
1 tablespoon chopped dill (optional)
Method:
I make and assemble it all in a large platter than I intend to serve it in. The wonderful thing about this salad, is that it gets better as it sits. So you can make this in the morning and serve it for lunch or dinner. You can also make it and eat it right away if you wish.
Now this part couldn’t be any easier. Go down with the olive oil, orange juice, sherry vinegar, oregano, garlic, red onion and give it a little mix. Then add in the carrots, chives, dill, salt and pepper and then give it a good and thorough mix. You want to make sure everything is coated and well incorporated. That’s it. It’s that easy.
Again, serve it right away or let it sit in the fridge and the carrots will soak up all that goodness but still maintain their bite.
Enjoy!
xx Corre
I remember this salad, carrot rapees, fondly from my time in France as an exchange student. That and ratatouille and pate de campagne. Now I'm hungry.
Exceptional. Great recipe!