Wednesday, February 29, 2012

Copper Coins (Carrot Salad)

 

I bought some cute purple, yellow, and orange carrots from my local Farm Stand and thought they would be great for this salad.

While my son and I were picking out the carrots, he called them "ugly carrots" so the name kinda stuck for the rest of the week. It felt a little misrepresentative to be saying "Here's that yummy salad made with those ugly carrots!"

The adults at the meal enjoyed the salad. The tartness from the vinegar in sauce balances out other dishes really well. The kids passed.

Copper Coins (Carrot Salad)
recipe adapted from Recipes from the Root Cellar
serves 4-6

1 pound carrots, peeled and sliced
1/4 cup ketchup
1/4 cup water
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
2 garlic cloves, chopped
1 teaspoon soy sauce
1/4 teaspoon ground ginger
Salt and black pepper

Blanch the carrots in boiling salted water for 3 minutes, then place in ice water to stop the cooking. Drain.


In a blender, combine all the remaining ingredients. Process until smooth, tasting for salt and pepper.


Combine the drained carrots with the dressing and toss. Taste for seasonings and adjust if needed.






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