I am making a French(-ish) roasted chicken for Sunday’s dinner. My original thought was to make a carrot soup, but daughter Miriam requested a carrot salad instead. Looking at French carrot salads on-line, I found that I did not have fresh parsley and Miriam cannot eat onions at the moment. I had dried chervil—A.K.A. French parsley—and I decided to substitute currents for the onions.
After Dinner Note: Daughter Eilene was disappointed that I had not made the carrot soup. During this week we had been looking through albums of childhood photos and she found one with her at age 3 holding a large piece of Uyghar naan and she asked why I had not made it recently. I promised that I would make it next Sunday—perhaps using some tricks I have learned lately. Uyghar naan calls for shashlik and while I would usually add a salad, I think I will make a Uyghar flavored carrot soup to please Eilene.
Karl’s French Carrot Salad
2 Tbs. lemon juice
1 Tbs. olive oil
1 tsp. Dijon mustard
1 tsp. chervil
½+ tsp. sugar (to taste)
¼ tsp. black pepper, cracked
pinch Kosher salt
2 cups carrots, grated
¼ cup Zante currents
1. Mix all of the dressing ingredients in a small lidded jar.
Tip: Let the dressing meld for 10-15 minutes.
2. Grate the carrots and put them in a mixing bowl with the currents.
3. Pour the dressing over the salad and toss to coat.
Tip: Continue to toss occasionally for at least 20 minutes.
4. Transfer to a serving bowl.
Tip: Serve slightly chilled or at room temperature.
Note: You may garnish with a sprinkle of chervil, if you wish.
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