Among our standard household fare on the dinner table tonight (Homemade Turkey Breakfast Sausage, roasted broccoli, and spinach salad with apple cider vinegar dressing), we delved into a new recipe: Savory Carrot Salad by Kimi Harris of The Nourishing Gourmet blog, one of my new favorite spots on the web.
It was all I could do not to eat the whole thing before J even got home from work! I LOVED this recipe. I could eat it every day. Really, I could. But I won’t, because then I’d get tired of it, and I’d never forgive myself for that.
This salad is beautiful to look at, beautiful to taste, and beautiful for the body. Aside from all of its vitamin, fiber, and antioxidant content (go here for more health info), it’s a great way to increase your intake of raw vegetables without getting bored.
As usual, I altered the recipe a bit, so check it out below to see what made me swoon.
Carrot Salad in Basil Vinaigrette
4 large carrots, shredded (I used a food processor–quick and easy)
2 tablespoons raw, unfiltered apple cider vinegar (alkaline-forming and full of valuable probiotics)
2 tablespoons extra virgin olive oil
1 teaspoon whole grain mustard
2 large garlic cloves, crushed
1 tablespoon fresh basil, chiffonaded (or if that’s too snotty for you, simply chopped)
2 pinches sea salt
a few generous grinds of fresh black pepper
In a small bowl, whisk together all ingredients except the carrots. Once emulsified, pour over the shredded carrots and combine well. Taste and adjust seasoning if necessary.
This dish is yummy right away or after refrigeration. FYI, although we didn’t have the chance to find out, the original recipe’s author says that the carrots become soft after long refrigeration.