Fresh Carrot Salad or “Salade de Carotte Rapee

I am always looking for tasty, easy and healthy ways to serve veggies. Partly for my family’s health and tastebuds but also because I get bored of the same old roasting, steaming or stir-frying veggie routine. Especially in the winter when our local vegetable varieties are somewhat limited to having root veggies many times a week.

This wonderfully fresh, clean tasting carrot salad is a popular dish in France.

Salade de Carotte Rapee

(adapted from David Lebovitz’s blog:’Living the Sweet Life in Paris”)
7-8 carrots, peeled and finely grated
Fresh parsley, cleaned, thoroughly dried and coarsely chopped
Dressing:
2 lemons, juiced
2-3 tbsp extra virgin olive oil
1-2 tsp honey
pinch salt
freshly ground pepper

Lightly mix the carrots and the parsley.
Prepare the dressing by mixing all of the ingredients.
Mix the dressing into the carrot mixture.
Taste and adjust seasonings. Then move the whole mixture into a bowl that sets off the gorgeous color of the carrots!

You can add other raw grated veggies such as broccoli stems or celeriac. I think a little finely grated fresh ginger would be nice also.
Because parsley comes in such a huge bunch – use it all and add a bunch to a smoothie and salads

Bon Appetit!
Your Friend in Food,

Winter Vegetable Saute

Brussel Sprouts aren’t the most popular veggie in town – but I’ll bet if you make this quick and easy warm salad that you will change some minds about the poor miniature cabbage!

This is just a recipe I threw together cuz I had purple cabbage and brussel sprouts in the fridge…so it is not an exact recipe. Feel free to use different cabbages or raisins instead of cranberries. And I wouldn’t blame you a bit if you decided to add a little crisp bacon or pancetta!

Winter Vegetable Saute

  • 1 tbsp Extra Virgin Olive Oil or Grapeseed Oil
  • Onion, Diced
  • Garlic cloves, minced
  • Purple Cabbage, cut into bit sized chunks
  • Brussel Sprouts – take a slice off of the bottom and cut into quarters
  • Walnuts
  • Dried Cranberries
  • Balsamic Vinegar
  • pinch of salt

1. Add oil to a large saute or stir fry pan over medium heat
2. Throw in onion and garlic and stir for 1-2 minutes.
3. Add the cabbage and brussel sprouts – stir gently and saute for 10 minutes  – you want the cabbage to be tender but to still have a slight crunch.
4. Add walnuts, cranberries, a splash of balsamic vinegar and a pinch of salt.
5. Stir and saute to warm and let flavours blend.