Friday, November 12, 2010

Indian Carrot Salad

A girlfriend brought me a bunch of beautiful Indian carrots at the farmers' market.  I had never seen such beautiful carrots.  They remind me of all the beautiful colors you see in both red and golden beets.

Indian carrots
I wasn't quite sure what to do with them, and most recipes i found were geared towards Indian cuisine.  I do love Indian food, but i've never made it and i wasn't about to try cooking Indian dishes on a school night.  With that said, i decided the easiest thing to do would be to turn them into a beautiful salad.  And beautiful & delicious it was!
Indians and Persians make a great duo.
Juicy pomegrantes

Ingredients --
  • 1 bunch Indian carrots (actually, any kind of carrot will work just fine)
  • 2 persian cucumbers
  • 3 Tablespoons of pomegranate seeds
  • 3 slivered scallions
  • 3 Tablespoons of dried cranberries or Craisins
Grate the carrots and cucumber.
Add finely sliced scallions, pomegranate seeds and dried cranberries.
I had planned to use just a splash of olive oil, but decided it needed more of a pop, so i threw together the following vinaigrette, but i have no idea what the measurements were --

Vinaigrette --
In a teaspoon of dijon mustard and quickly whisk in a couple splashes of olive oil.
Whisk in about 1/3 that amount of a fruity vinegar.
Whisk in about one Tablespoon of Agave.
Obviously you can adjust the ingredients as necessary.

I actually dressed the salad and decided to save some for the following evening.  Surprisingly, it tasted just as delicious sitting for a day in the dressing.  Not soggy.  Just fine, healthy and delicious.

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