carrots

The Fall is nipping at my heels, and though I still feel like hanging on to Summer, this rainbow carrot lentil salad brings in the richer flavors of the season in a way that makes me feel like it’s going to be alright. That gorgeous full on summer sun gave us platters of warm tomatoes and bursting berries that fueled my sandy romps to the beach and late night meals on the deck. As the days are going by the long golden light of the fall is creeping up on us and so I’m starting to look forward to duskier and rounder flavors.

Last week I was at the farmers market in Union Square and I was once again blown away. So many colors, so many textures! The peaches are heading out now, but here come the apples, the squashes and these gorgeous rainbow carrots. Yellow, orange, ruby…they are so pretty they look like candy! Who can resist really? I think between now [Read more…] about Rainbow Carrot Lentil Salad with Pomegranate Molasses Dressing

We all start the same way. “This year it will be more vegetables and more exercise!”

The problem for me is I find it harder to eat vegetables in the Winter. I was once told by an Ayervedic practitioner that I am of a certain type that does not like cold- that is cold in my body. According to her I am better with steamy things, earthier foods and spice. (I’m pretty sure chocolate fits in there somewhere too) Though I don’t know how much stake I put into that thinking, I do have to admit when the cold North wind blows I relate. For instance- though I love yogurt, I’m not prone to eat it in the chiller times, and I drink hot tea now rather than iced tea.

I do cook myself hard squashes when I have the time and adore them, and many a vegetable bin has been transformed into a creamy soup. All this is very well and good, but I so like and need a salad from time to time as well.

This salad is super quick and easy. It is three beautifully dramatic layers of color, texture and tastes. It’s surprising how the three compliment each other. Laced with some feta cheese, some fennel fronds and the zest of the lemon from the dressing it’s just lovely. No need to get fussy here, just grate your veg right over the plate and let them pile on. The dressing is a basic vinaigrette using lemon juice for the acid.

I just let mine sit out for a bit to come to room temperature, then I can blithely dig right in.

Carrot, Fennel and Beet Salad

A loose interpretation of Martha’s Recipe 12/11

serves 2 generously or 4 sides

1 large fennel bulb

2 large carrot, washed

1 large beet or 2 smaller

.25c low fat feta

1 lemon, zested

1t dijon mustard

1sm clove garlic, mashed and minced

enough quality olive oil to balance lemon juice ~6T

First cut the fennel bulb in half and trim the hard knot from the core of the bulb

Using either a mandoline or knife, slice paper thin. Fennel can be a bit hard and tough, but when sliced super thin it’s divine.

Next grate carrots directly on top. I don’t peel my carrots, just give them a good scrub. Plenty of nutrients in that outer skin.

Peel the beet(s) and proceed with the same. Mix up the textures of the vegetables if you like or you can do the whole thing on a box grater.

Sprinkle top with feta cheese to taste along with the lemon zest and small fennel fronds

Make vinaigrette by squeezing juice into a small bowl and stir in the garlic and mustard.

While trying to obtain a 1:3 ratio of acid to oil, slowly whisk in the oil creating creamy goodness. Check for balance and add some S&P to taste.

Drizzle the dressing over the vegetables and let it seep down in and around. No need to toss, though you are more than welcome to- it looks just as beautiful and just as tasty.

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