I normally think that carrots contribute little to no flavor to salads, so I leave them out. But I made a salad today that worked for carrots. Here it is:
So - by the way, Google, please fix your dang blog formatting issues, I give up - anyway... as I was saying. This salad has:
arugula
sweet onion
cilantro
parsley
green olives
pumpkin seeds
carrots
lemon juice
hemp oil
It is packed with flavor, but simple enough to let the carrots contribute without confusing. I slice them with a vegetable peeler; I don't like them grated or chopped in salad.
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Reading your posts makes me want to run out the door and head to my local farmer's market immediately. Then I want to go home and make food that is never as tasty as H-food.
ReplyDeleteCan you make baklava next? Kthanks.
-L.P.
ha! You are overestimating my skills. But I am going to try baklava very soon just because you suggested it. :-) BTW, how is SF?? I might be out that way soon.
ReplyDeleteSF is fabulous. I'm not good at documenting much of it. :) Get over here, Helen.
ReplyDeleteHappy Birthday!!