A GREAT CARROT SALAD — What Goes With What
Thinly slice (or coarsely shred) carrots; mine were more medium than large, and the 6 I had equaled the lower end of her weight range, 3/4 pound. As for the rest, I used the chopped toasted almonds and parsley called for and then made some subs based on what I had on hand: chopped dried cranberries instead of golden raisins, capers instead of green olives, and lemon olive oil and citrus Champagne vinegar instead of plain olive oil and lemon juice (also less of both than called for because I needed less to adequately dress it). I added some feta to make it serve as lunch rather than a side, which it will do for two meals. Pace Turshen, I’d call it a good carrot salad rather than a great one, but it’ll keep well and made for a good lunch. If I hadn’t had the punch of the feta, I’d say the stronger taste of the olives would be a better addition than the capers I subbed, though.
