More fun with root vegetables. I’m easing myself back into cooking after being on hiatus from the kitchen for a couple weeks. I’ve got a few flavors on my mind (the light curry from Lemonade’s curry cauliflower salad, the recipe for which already exists on the internet!) and some recipes that I’m slowly gathering ingredients for (cream of tartar and a cooling rack, for snickerdoodles and frozen seafood, for a particular kind of Chinese fried rice). At the moment it’s just about making the most simple of food for myself.
Enter this carrot salad, a favorite of mine from Orangette, way back in the day. Fresh, bright, portable and healthy. This salad is the platonic ideal of airplane travel food, just as Molly describes. I remember once being on top of my life enough to make this for myself before a cross-country plane trip. I ate my carrot salad with so much self-satisfaction on that trip! Alas, the rest of the times I’ve made this have been when I’m going nowhere in particular, and it’s fantastic. It’s great the next day, too, just as Molly says.
I love the bite of the garlic and tang of the lemon juice against the sweetness of the carrots. The whole thing is a lot of fun to eat. Note: the dish is a great opportunity to work on your knife skills.
French-Style Carrot Salad, adapted from Orangette
2 cloves garlic, minced
juice of a whole lemon
salt