Salad Recipe: A Few Shredded Carrots
This salad is SO flavorful and SO simple. It packs a punch of brightness with the lemon honey combo. Recipe first. Then stories below!
Handful of cilantro (to be precise, about 1/4 cup, chopped)
2 tbs honey
1/2-3/4 tsp salt (start with 1/2, then taste and decide)
1/2 tsp ground cumin
1/2 cup toasted pecans, chopped*
Shred carrots with grater (or food processor if you have the grating insert). Toss with cilantro. Combine juice of lemon (squeeze it for all it's got!). honey, salt and cumin. Toss with carrots. Top with chopped pecans.
*Most reliable way to toast pecans to perfection is in advance. Thirty minutes in a 300 degree oven, then let cool. Just spread a whole bag of them on a baking sheet and do this sometime while you are prepping dinner. You will definitely use them: as snacks; with granola; over yogurt; on salads.
Craig and I were talking about the definition of a salad. He said he went to Whole Foods and saw a "steak and mushroom" salad. It was more steak than mushroom. He asked me if I thought it was a salad. I thought, no way. A salad requires a vegetable base, i.e. the major ingredient has to be vegetables. But then I thought of potato salad, egg salad, tuna salad. Are they salads? We do think of them as salads! But sometimes, at a diner, I have to ask for tuna salad over greens, or tuna salad on a salad. Just in case an order of tuna salad is just literally tuna and mayo. To me, that's not a salad. What's a salad to you? If you have any fabulous salad recipes or photos, traditional or not-so-traditional, please share!