This is a really fun take on your traditional salad or even coleslaw. Inconveniently enough, I'm actually mildly allergic to both raw carrots and raw pears. Mouth, neck, and ears get all tingly... but I couldn't pass up such a cool looking dish for minor details like that. I used a curry vinaigrette recommended by Giada to dress the salad.
Prep time: 20 minutes
Servings: 3-4
Ingredients:
2 carrots, trimmed and peeled
1 D'Anjou (or other firm) pear
1 Tbsp fresh chopped parsley
Dressing:
1 Tbsp white wine vinegar
1/2 Tbsp curry powder
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp extra virgin olive oil
Equipment:
Vegetable peeler
Medium-large bowl
Hand blender or small blender
Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
Blend together vinegar, curry powder, honey, salt, and pepper. With the blender running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.
I have to say, the dressing was only OK in my opinion. The salad, however, is great, and looks pretty impressive. I bet it would taste great with any number of vinaigrettes, like balsamic or a sherry or maybe a lime cilantro yogurt dressing. Ok, time for me to wash down the itchiness with some lasagna...
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