The vastly underrated carrot
It’s entirely possible that Monday was the first day in my 21 (almost 22!) years of existence that I peeled a carrot.
I’ve been racking my brain for another carrot peeling experience, and so far, I have nada. Side note: I’m sure my mother will read this and immediately email me eight separate occasions in which I peeled a carrot (she’s still reeling from when I told my fifth-grade teacher that my family didn’t have any traditions). However, for starters, I don’t really like carrots. I only eat them because my mom told me that it would help me see in the dark when I was little–but despite my intake of orange vegetables, I still can’t see without glasses in the night OR day. I’m beginning to doubt the vision-enhancing power of these orange vegetables…
Growing up, I insisted on baby carrots–the kind that are pre-peeled and cut in the plastic bags in the grocery store. In true picky-eater fashion, I would only eat the “skinny” baby carrots. Cooked carrots were a no-go, unless they were hidden in my stew and I ate them by accident.
However, my new French cookbook–Cuisine for Lazy Girls–states to “never underestimate the carrot.” Hmmm. In my quest to be openminded and try new things (and in my attempt to avoid using a French oven), I decided to make the carrot and apple salad.
All I can say is YUM! It’s the perfect salad for summer: fresh, zesty and just the right about of crunch. Bonus: it’s cheap! Here’s my adapted version for the States.
What you need:
4 large carrots
1 apple
1 handful of hazelnuts or walnuts
Juice of 1/2 lemon
Salt and pepper
Dash of olive oil
Optional: sliced dried apricots, sunflower seeds, raisins, fennel
What to do:
Peel carrots! Then grate carrots and apples (with or without skin) using the largest holes on the grater. Stick nuts in a plastic bag, and then roll a rolling pin over the bag to break down the nuts. If you don’t have a rolling pin, a bottle of wine has always worked for me. Mix the carrots, apples, nuts, lemon juice and salt and pepper. Add a bit of olive oil (to taste) just before serving.
Bon appétit!
