FTW Kitchen: Rainbow Carrot Salad

In your garden reading, you may have seen mention of the mythical ‘over wintered carrot’. This impossible creature really does exist, and it is delicious. To achieve this yourself, all you have to do is forget to pull your carrots up.

Winter means roasting, glazing and caramelizing roots, maximizing the depth of their flavor and sweetness, to warm the belly and still the mind. Over wintered carrots are awake with crisp water and extra sugar. A simple preparation will showcase the colour and vibrancy of your ingredients and your palette will thank you for a little crunch and variety.

Rainbow Carrot Salad

Serves 4

3-4 large heirloom carrots (red, yellow, dragon, purple, etc.), grated

1-2 spring onions, chopped

large handful tender herbs like cilantro, basil, roughly torn or chopped

1-2 cups baby greens, roughly chopped

1/4 cup cold pressed olive oil

1 TBSP balsamic vinegar, or ACV

juice of 1 lemon

sea salt and black pepper to taste

Protein: I used chick peas for my salad. Saute garlic on medium low heat in a little olive oil and add 1 can drained chick peas. Raise heat to medium high and fry, stirring once in awhile until chick peas begin to get some colour. Add to the salad while still warm, to help dressing ingredients meld.

*Any protein will do here: toasted nuts, eggs any style, marinated flank steak, grilled chicken or fish.18121952_10154675548623737_4354957876085798745_o.jpg

Mix all ingredients by hand in a large salad bowl. Let sit in the fridge for about an hour to bring flavours together. Keeps, covered, for a few days in the fridge. Serve with a heap of something, like quinoa, yogurt or this avocado smash:

Herby Avocado Smash

1-2 large or 3-4 small ripe avocados, peeled, pitted and diced (check youtube for videos on the easiest way to do this)

juice of 1 lemon

juice of 1 lime

1 large clove garlic, pressed

1 handful cilantro, chives, celery leaves and parsley, roughly chopped (or whatever you’ve got)

1 tsp sea salt

lots of black pepper

2 TBSP cold pressed oil (olive, sunflower, walnut)

Smash all ingredients together in a medium sized bowl. Feel free to add chilies or jalapenos! Keeps, covered, for up to a week in the fridge – but is usually gone in 10 minutes.

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