Oasis Carrot Salad
I've often perused Gourmet Magazine recipes, looked at the gorgeous photos, but rarely do I see one that is actually approachable for me. This one leapt from the pages of Gourmet and into my heart! I will be serving this over raw cabbage in the VERY near future.
OASIS CAROT SALAD ADAPTED FROM GOURMET MAGAZINE (SERVES 4)
- 1 pound carrots - sliced crosswise ¼ inch thick
- 2 tablespoons copped onion, rinsed and drained
- 1 garlic clove - chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped flat-leaf parsley
Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes. Drain, then rinse under cold water until cool. Drain well.
Meanwhile, pulse onion and garlic with oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very finely chopped. Toss with carrots and chill at least 3 hours.
Just before serving, toss salad with cilantro, parsley, and salt to taste.
NOTE: Salad can be chilled up to 24 hours. Add herbs just before serving.
Reader Comments (2)
Fabulous picture and recipe! Does the taste bear any resemblance to Mexican hot carrots?
Yes, sort of. As a matter of fact I was expecting them to be spicy based solely on appearance. Of course there isn't anything spicy in them...but, there could be!!
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