Sometimes things should be easy. Sometimes instead of staring at the open refrigerator and groaning at the pounds and liters of “nothing to eat”, an idea should pop out at you from the chill. Items should glow and yell “pick us!!” This rarely happens to me. But on this occasion, I opened the fridge and a giant bag of carrots begged me to use them. My son routinely puts a giant bag of “long carrots” in my cart. He means this in comparison to the baby carrots which he now presumes are for babies. Then we get them home and he and Lily eat a few and then they slowly turn into rubbery sad things over the course of a week or two…or three. But there they were. “What the heck?” I thought, and I tossed them on the counter and proceeded to do a tiny bit of research.
When I have an ingredient in need of a recipe I often turn to my iPad and pull up Epicurious. This app, which also works well on the iPhone, is a delight. It costs next to nothing and allows you to pull up thousands of recipes using ingredients or a number of other search options. I knew I wanted them cold so I typed in carrot salad, fearing that all of my options would contain raisins and carrots shredded within an inch of their lives. I’m not opposed to those sorts of carrot concoctions. It just isn’t what I was in the mood for. But low and behold, up pops an absolutely divine and simple carrot dish with an easy vinaigrette served with goat cheese. Now, I took a great deal of license with this recipe as the original called for breading and warming goat cheese circles and I chose instead to just crumble it and toss it on top. If you are in the mood for warm goat cheese I suggest you search up the original yourself and give it a shot. It sounds fantastic for those slightly more energetic than I was on this particular occasion. The recipe originally appeared in Cookie Magazine in September of 2006 and is credited to Rebecca French. And oddly, while the vinaigrette is referred to as a Marjoram-Honey Vinaigrette, there wasn’t a flake of marjoram to be found in the recipe and I skipped it, too. I also used olive oil instead of grape-seed oil, and I chopped my carrots into thin coins with my food processor instead of painstaking julienne cuts. Can you believe I had goat cheese in my fridge? Happy day!
|Carrot and Goat Cheese Salad|| |
- 8 to 10 carrots, peeled and cut into coins (I used my food processor)
- ½ cup crumbled Goat cheese
- ⅓ cup white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- ⅔ cup olive oil
- Salt and pepper
- Combine the vinegar and all of the remaining ingredients into a lidded jar and shake to combine, or whisk it, or bust out your immersion blender and give it a whiz…I’ve done all three and prefer the immersion blender simply because it emulsifies the dressing so nicely.
- Pour the dressing into the carrots and mix them together. Serve the dressed carrots with crumbled goat cheese on top. No, I’m not kidding. That is actually all there is to this one.
I have served this now as a salad of only carrots, and I have also mixed the carrots in with baby greens salad mix and then tossed it with the dressing and served the goat cheese on top. And then I did that but also added red onions and chopped pecans. All are great. Let me know if you try this with any of your own modifications.