Put away the jell-o.
REALLY.
You don’t have to suspend shredded carrots in orange flavored stuff with pineapple – tho’ it is kinda tasty. Try this, my kinda instant spin on a classic French salad: carottes râpées. I replaced the usual fresh parsley with dried, and the sliced scallion with freeze-dried shallots because, well, it’s the DAY BEFORE THANKSGIVING, and there is NO WAY I’m hitting a market.
INGREDIENTS
•5 to 6 carrots, peeled and shredded
•1 tbsp lemon juice
•1/2 tsp dried shallot
•1 tbsp dried parsley
•1 tsp sugar
•2 tbsp cider vinegar
•3 tbsp olive oil
•Salt, Tellicherry pepper, and Aleppo pepper
Place the shredded carrots in a large bowl.
Add the lemon juice, shallot, parsley, sugar, and vinegar to a blender jar and give a good whizzz to combine.
With the blender running, slowly stream the olive in through the feed hole until the vinaigrette is nicely blended.
Pour over the carrots, toss to combine, then cover and chill for an hour or so to blend the flavors.
When ready to serve, remove from the fridge and allow to rest on the counter for 15 or 20 minutes, then season to taste with the salt, black, and Aleppo pepper.
Nice.
Light.
A little bit different – and no jell-o needed!
Happy Thanksgiving.
Update: I like this salad better by tossing with my new favorite Brown Derby French Dressing and fresh parsley.
Use the smaller, shredded carrots for a salad course, or pour the dressing over larger slices and allow to marinate overnight before tossing with the parsley and serving as a munchie.
Nicer.