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There's a Chef in My Kitchen Culinary musings of an amateur chef and home to The Virtual Supper Club. |
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Israeli Carrot Salad For a family brunch, I prepared this delicious, vibrant carrot salad as a side dish for the Luke Approved! Meatballs recipe, which was prepared as a meatloaf. Israeli Carrot Salad I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.) Six servings * 2 small cloves garlic Place the carrots in the chute of a food processor, and using the large shredder disc, shred the carrots. Remove carrots from bowl of food processor to a medium bowl and set aside. Place the garlic and the parsley in the bowl of a food processor equipped with a steel blade, and finely chop. Add the lemon juice, orange juice, and process until well combined. With the processor running, add the oil in a slow steady stream and process until emulsified. Taste and adjust seasoning with salt and pepper. Pour dressing over shredded carrots and toss until carrots are well coated. Taste. Adjust the seasonings and serve. Note : You can add orange slices and/or radish slices to garnish this salad. Add grated or julienned celery root with the carrots in winter.Chef’s Note : The fresh garlic in this salad can be overwhelming. Keep in mind you are using it raw, so start with less and adjust as necessary. |
