Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti

Grated Carrot Salad with Cherries & Pine Nuts

2 Comments

One of my favorite additions to my cookbook collection in 2014 is David Leibovitz’s My Paris Kitchen.  It is on my headboard for bedtime reading, and I am almost finished reading it from start to finish.  Each recipe is one to two pages and is enhanced with a story.  So far, I have only prepared this carrot salad, but I will definitely be making many more recipes from this book. . .  Shakshuka, buckwheat crepes with ham, cheese and egg, French lentil salad with goat cheese and walnuts. . .where shall I begin?

According to Leibovitz, everyone of French ancestry has the knowledge to make grated carrot salad in their DNA; recipes can vary from person to person, because there is no one recipe that everyone uses.  We enjoy Leibovitz’s take on this French classic.  My husband added tart dried cherries & pine nuts to the carrot salad one night and it tasted great;  I highly recommend it!  The dried fruit adds a lovely sweet counterpoint to the tart dressing, and the pine nuts are a little earthy. . .a great combination.  It’s a bright & pretty salad that is quick to make & lasts for a few days in the refrigerator.  If you have an abundance of carrots, it’s a fast way to use them up quickly.  Give it a try & see what you think.

Grated Carrot Salad
from David Leibovitz’s My Paris Kitchen

2 lbs  {900 gm} carrots, scrubbed and peeled

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice from 1 lemon

1 tsp sea salt or kosher salt

1 tsp Dijon mustard

1/2 tsp granulated sugar or honey

3 tbsp minced fresh Italian parsley, chervil or chives

Grate the carrots on the large holes of a box grater, or in a food processor fitted with a large shredding disk.

In a large bowl, whisk together oil, lemon juice, salt, mustard and sugar or honey.  Toss the grated carrots & the fresh herbs in the dressing.  Serve on plates garnished with additional fresh herbs.

Serves 6

Notes:

  • Meyer lemon juice works great here, if you have one.

 

 

Grated Carrot Salad with Cherries & Pine Nuts
slightly adapted from David Leibovitz’s My Paris Kitchen

2 lbs  {900 gm} carrots, scrubbed and peeled

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice from 1 lemon

1 tsp sea salt or kosher salt

1 tsp Dijon mustard

1/2 tsp granulated sugar or honey

dried tart cherries, as many as you’d like

pine nuts, as many as you’d like

Grate the carrots on the large holes of a box grater, or in a food processor fitted with a large shredding disk.

In a large bowl, whisk together oil, lemon juice, salt, mustard and sugar or honey.  Toss the grated carrots, cherries and pine nuts in the dressing.

Serves 6

Notes:

  • Raisins are great here, if that’s what you have.
  • Another nut can stand in for pine nuts, if you prefer.

 

Bon appetit!

Mele Kalikimaka & Hau’ole Makahiki Hou!

Advertisements

2 thoughts on “Grated Carrot Salad with Cherries & Pine Nuts

  1. Bonne Natale to you! I’ll look for the book to read in the new year. For now, please let us know how much sugar or honey goes into the carrot salad. I think you forgot to include the unit.

    • Mele Kalikimaka & Hau’ole Makahiki Hou to you & your family! Thanks for reading my blog. I updated my post with the quantity of sugar/honey. The book is on several lists of great cookbooks from 2014.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s