I know I haven’t made a recipe from my French Fridays with Dorie cooking group in a VERY long time. I’m not going to make an excuse as to why. I just haven’t. Believe me, I know I’m suffering and really missing out.
When this carrot salad recipe was posted as this week’s choice, I had to make it. I love salads, especially those great salads you find behind the counter of a deli – the ones you think about how to make for days that follow. Salads just like this simple carrot salad.
I was surprised to read that many other FFwD cooks weren’t thrilled about making this salad. This is right up my alley. Even my husband, who isn’t much of a fan of raw carrots, commented that he’d “eat raw carrots if they were always like this”. That’s a win in my books.
Carrots always remind me of my Uncle Mork. As a child, I remember spending a lot of time with my “Annie” Donna and Uncle Morkie at their house, often for dinner. I remember Uncle Morkie always telling me how important it was that I eat my carrots. “They’re important to eat because they’re so good for your eyes”, he’d say. Well, Uncle Mork, I’m still eating my carrots – see? Maybe the next time we enjoy a meal together, I can bring the carrots.
Much love to you both, Annie and Morkie. I love you both beyond measure.
As with any of Dorie’s recipes I write about, I will not be sharing the recipe here. Based on the ingredients I’m showing you though, I’m sure you can come up with your own interpretation of this salad easily enough. Just combine your ingredients, and toss in a nice dijon vinaigrette.
This salad came together quickly, in just 10 minutes. I threw it together this evening when I got home from work. I ventured a bit from the original recipe, using maple syrup and avocado oil in my vinaigrette, with great results.
We loved it.