This past week, my dear friend was nice enough to bestow upon me a huge bag of carrots! They were on a ridiculously awesome manager’s special that couldn’t be passed up(they were 25 CENTS). What do you do with so many carrots? A few weeks ago, another friend of mine gave me this great vinegar that had this awesome dill essence to it, so I decided that this would be a ‘gifted’ meal! The main ingredients were given to me by two friends!
I start by bringing a large pot of water to a rolling boil.
As the water comes to a boil, we peel the carrots. Remember to save those trimmings, and put in the freezer so you can make vegetable stock later! That’s a great way to use up vegetable trimmings, AND you don’t have to buy stock either! It’s a win, win situation!
Boil the carrots for about 8 minutes for large carrots. Stick them in whole. No need to chop them up yet, unless they don’t fit in the pot.
While you’re waiting for the water to boil, peel the carrots and dice up the garlic.
Then add a healthy pinch of salt to the garlic, and smash it with the side of your knife.
Get a fairly large bowl, and add vinegar, dijon mustard, garlic, salt and pepper.
Then pour yourself a rum and coke. If you find a captain, have him make you one. They turn out even BETTER that way! Arrr mateys!
Whisk the vinaigrette ingredients to combine. While continuing to whisk, add the olive oil in a stream to create an emulsion. Alternately, you can stick all the dressing ingredients in an airtight jar or container, and shake shake shake!!!
Cut the carrots into chips when they are cool enough to handle, add to the dressing mixture, and toss to coat. Put in the fridge to chill out, and let the flavors meld together. In a few hours, you’ll have a refreshing summer salad that makes your mouth sing!
This is a fabulous summer salad that wakes up your taste buds, and is light and refreshing! I hope you enjoy!
1 lb bag of carrots, peeled
3 T. Red Wine Vinegar, or any vinegar you really like
1 t. Dijon Mustard
1 t. Diced Garlic
Salt and pepper to taste
1/4 C. Olive oil
Boil carrots whole for 8-12 minutes. While carrots are boiling, dice up garlic, add a pinch of salt, and mash with the side of your knife. Add garlic mixture, dijon mustard, vinegar, salt and pepper to a large bowl, and whisk to combine. Drizzle in the olive oil in a steady stream while continuing to whisk. You may not need so much olive oil – it just depends on your taste. When the carrots are boiled and cool enough to handle, cut into chips, and add to the vinaigrette. Toss to coat, and chill for a few hours to let the flavors meld. Enjoy!
Kausambi (ColoredGrains) says
From one carrot-infused bog to another – Hi! 🙂
And awesome recipe, too!