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Thursday, May 20, 2010

Carrot Salad with Raspberry Vinaigrette

I've mentioned my friend Katie on the blog before. She's good for lots of things: long walks, honest advice, food inspiration, and most recently, cookbook introductions! While at her house recently, I began to flip through her copy of Simple Suppers which she praised up and down for its, well, simple suppers! As my eyes scanned each page, I knew I had to get my hands on that book and I immediately checked my library's catalogue to see if it I could find it there. It was my lucky day! Since then, I've been hanging onto Simple Suppers, mentally making a list of recipes I want to try before its looming due date.

I was drawn to this carrot salad because of its use of raspberry wine vinegar. I had purchased a large bottle of it to make this salad and wasn't sure how else to use it. This side salad was a snap to throw together; I made it first and let it chill while I prepared the rest of dinner. While it only contained a few ingredients, its simplicity allowed the few flavors to shine through. I'll keep this salad in mind when we're looking for a change from the usual green salads.

Carrot Salad with Raspberry Vinaigrette

-1-2 tbsp raspberry wine vinegar
-2 tsp sugar
-1/2 tsp salt
-1 tbsp vegetable oil
-3 or 4 carrots
-1/4 cup chopped fresh parsley

1. In a bowl, whisk together the vinegar, sugar, salt, and oil.
2. Peel and grate the carrots. Add the carrots and parsley to the bowl and mix well.
3. Serve at room temperature or chilled (can also be made a day or two ahead of time and stored in the fridge. If you do this, use less vinegar originally and add a little bit before serving)