Grated Carrot and Meyer Lemon Salad
with Garlic and Avocado
Grated Carrot and Meyer Lemon Salad
with Garlic and Avocado
Inspired by a recipe from Patricia Wells’ cookbook with Joël Robuchon, Simply French, this carrot salad is light and fragrant with just enough garlic to keep the sweet carrots and Meyer lemons on the savory side of the spectrum. The sweet-tart citrus is like a cross between an orange and a lemon, and the unique, distinctive taste really brings out the flavor of the carrots. Grating is a breeze in a food processor, or pick up a large-size microplane and do it by hand. Meanwhile the finer version of the tool takes care of citrus zest and gets the raw garlic superfine. The combination of salt and lemon, as well as the grating process, causes the carrots to sweat their juice into the olive oil dressing, which is just scrumptious over a fresh avocado.
Difficulty:
Prep Time: 10-20 minutes
Makes 2 cups
Ingredients:
6 medium Carrots, washed & peeled
Zest and juice of 1 ½ Meyer Lemons
Juice of 1 Lemon
1 medium clove Garlic
¼ cup Extra Virgin Olive Oil
¼ Sea Salt & Pepper
1 Tbsp. chopped Parsley
1 Avocado
Technique:
•Using a food processor or a large-toothed microplane, grate the carrots into a medium mixing bowl.
Tuesday, May 22, 2012