Freshly sliced carrots, tossed in home made Catalina French salad dressing, then tossed again with chopped fresh parsley just before serving. A good, and pretty-darned good for you, munchie, this is my take on French Carrot Salad, and, I have to admit, my favorite way to make them. We’re on holiday until after the new year, so enjoy this tasty recipe, search the table o’ contents for good ideas, and have a very happy merry everything.
See you promptly at teh new year!
•1/4 cup sugar
•1/4 tsp seasoned salt
•1/4 tsp hot smoked Spanish paprika
•1/4 tsp celery salt
•1/4 tsp Colman’s mustard
•1/4 tsp Caribbean Calypso Seasoning
-or add citrus zest and a bit of red pepper
•2 cloves garlic
•1/4 cup cider vinegar
•1/3 cup ‘sup (or regular ketchup)
•1/2 cup canola oil
•Sliced fresh carrots
•Chopped fresh parsley
First, make the dressing by adding the sugar, seasonings, onion, garlic, vinegar and ‘sup to your blender jar and pulse to blend and purée the onion and garlic.
Scrape down the sides, then, with the blender running, slowly drizzle in the oil until the dressing is nicely emulsified.
Nice salad dressing!
Now, for the carrots: add as many carrots as you like to a bowl, toss with Catalina dressing to coat, then – important! – cover and stash in the fridge overnight.
When ready to serve, remove from the fridge, toss with the freshly chopped parsley, and enjoy.