Fresh Carrots
8 August 2008 by Jean JohnsonCooking Beyond Measure includes a Carrot Slaw with Frozen Grapes (page 142) for the winter. Once you discover how marvelous carrots are grated on the fine side of your box grater, though, you’ll probably be like me and grate them up no matter the time of year.
There’s a reason we all love carrots. They’re sweet and flavorful. Especially fresh carrots.
In August carrots shredded on the fine grate swish themselves into garden salads as though in a midsummer’s night dream. A creamy dressing made from thinned yogurt and lime juice to dress your lettuces. Some grapes and broken walnuts. A bit of cinnamon. Perhaps some minced mint as well if you’ve got a patch or pot near the kitchen door.
Then if you’re lucky and have a planter full of pink zinnias–like I do compliments of my neighbor Sarah–all’s left to do is take your salad out by the flowers and enjoy.
