Cafe Style Grated Carrot Salad - FFWD

8.17.2012


We´ve chosen a carrot salad for today´s recipe from Around My French Table.
I made this at the last minute and ate it for dinner with a blackened piece of rump steak. It was, much to my amazement, wonderful. We really liked it.
As far as salad simplicity goes this is almost just grated carrots, considering the walnuts, raisins and parsley are optional ingredients in the recipe. The rest is just raw carrots and a honey mustard vinaigrette. And for that you need a recipe?
Well, the vinaigrette is, according to my taste buds, perfect. I make this kind of dressing a lot, and usually end up with an un-balanced result and spend the next five minutes adjusting it. A little bit more honey, then it needs more salt, but then it tastes too salty so it´s a bit more vinegar, and so it goes…
So this vinaigrette is a staple from now on in my house. I´ll have a jar of it at all times in the fridge and suspect will be using it on everything.
I had been posting, and consequently eating, a lot of bread, scones, cakes, you know all very healthful and appropriate for the thighs kind of food. It was the perfect moment for a salad.
So, in the end, this recipe delivered, especially since I love dried fruits and nuts in a salad. Next time though, I would plump up the raisins a bit in boiling water before adding them.
Last month I missed a few recipes because of a crazy work schedule. So, I also made the Lemon Barley Pilaf, since it was another extremely easy recipe and I had bought a bag of pearl barley at the time.
This is good for winter. A mound of al dente barley cooked in broth, with red peppers, green onions, lemon zest and carrots. Easy, flavorful and with a lot of color.
After taking a few pics, though there´s not much to do with a bowl of barley, I took a bite. A few minutes later I had eaten the whole thing. Guess you could say I liked it.

20 comments:

  1. The simplicity of the salads has me interested for sure! The honey mustard vinaigrette sounds fantastic, i will grab the recipe in her book now:-) I have the problem of devouring my props too, i totally understand:-) Hugs, Terra

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  2. Looks yummy! Carrot salad is one of my favourite salad!

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  3. Your salad & pilaf came out very vibrant.
    It's nice to have some "less thigh damaging" foods on hand once in a while, no?
    Have a great weekend.

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  4. Both look lovely, Paula! Enjoy the weekend! :)

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  5. You are right I should use this dressing on more things. It is extremely versatile. You put all the extras in the salad which made it more of a full course than a side. I will have to try that for a lunch.

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  6. Looks appetizing, nice tip about plumping the raisins. Great for summer especially. Making vinaigrette and other salad dressings at home is the best. These look great .... Happy Friday :-)

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  7. Kudos for making this dish. I had to take a pass, but yours looks good!

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  8. This salad looks seriously healthy and delicious :D
    Loving colours!

    Cheers
    Choc Chip Uru

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  9. Your salads look wonderful! I agree - the next time I am going to soak the raisins. Hope you have a great weekend!

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  10. I feel the same way about the vinaigrette, Paula, it's just perfect and that means perfect for many different uses. Dorie has the ratios right. Yeah, the pilaf was good. I used it for a cold salad but will definitely return to it when we have our Winter.

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  11. I loved both the pilaf and the carrot salad - simple yes, but delicious. Glad you enjoyed them too.

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  12. Lovely job, Paula! I thought the vinaigrette was wonderful too! Just sweet enough! Your carrot salad and the barley Pilaf both look wonderfully delicious!! I served spare ribs tonight for dinner and we ate the carrot salad for a second night…still wonderful!! Have a wonderful weekend!!

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  13. I really liked the vinaigrette, too. I had extra and have been using it a lot this week...I agree, the lemon-barley pilaf is definitely a great recipe for the winter.

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  14. I really like Dorie's vinaigrettes and dressings. She has such a flair for balancing flavours. I modified the lemon-barley pilaf (used quinoa, instead), but agree that it's going to be a staple this fall and winter.

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  15. Paula, both presenations are lovely and fresh looking, I actually made the Barley Pilaf three times since, it is a wonderful and easy recipe.

    With respect to the Zucchini Chutney recipe, I will have to translate it first and will let you know when I am done...was gone for a bit to The Netherlands, so give me a few days.

    Have a nice Sunday!

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  16. Happy to hear that you enjoyed it. I usually end up having leftover dressing when I make this salad and I love it on pretty much everything, from leafy salads to steamed veggies. It's a great one to have hanging out in the fridge.

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  17. Great combination, everything looks fabulous. Wonderful photos.

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  18. Paula, I added the recipe that you requested to my "Grated Carrot Salad" post.

    Have a good Monday!

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  19. Your salad looks so colorful. I loved how easy this was, though it wasn't my most favorite tasting one. I still have to try the barley pilaf. I think when the weather cools down a bit.

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  20. Both your recipes look gorgeous! Thanks for the inspiration!

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