Thursday, December 16, 2010

Carrot Raisin Salad, All Grown Up

My friend hates mayonnaise. No biggie. But in June, she emailed me asking for help. She needed a recipe for a summer salad to bring to a teacher appreciation luncheon for her son's school. She didn't want to do a green salad, but couldn't think of anything else. "Hmm," I thought to myself, "Potato salad ... out. Macaroni salad ... no go. Waldorf salad ... nope." And for whatever reason, I literally couldn't think of one side salad dish that didn't have any white and creamy components. I felt like a failure!

The one recipe that didn't come to mind was this one, a different spin on one of my childhood favorites, carrot and raisin salad. The one my Mom used to make was simply shredded carrots and raisins in a little mayonnaise. I loved it then and still do. But if you have mayo haters in your life, or are bringing something to a potluck (and want to avoid food poisoning fears of leaving a mayo-based salad out too long) this one is for you. The mint and lemon dress up this old favorite, and the raisins add just enough sweetness and balance. Tie it together with olive oil and a shake of salt and pepper, and you're good to go. (Better late than never, right Sena?)

Carrot, Mint and Golden Raisin Salad
(from Martha Stewart's Living Cookbook)

  • 1 pound large carrots
  • 3 tablespoons golden raisins (I used some mixed variety raisins from the farmer's market, and probably used more than than what Martha calls for)
  • 2/3 cup fresh mint leaves, cut into 1/4 inch strips (I used less mint, probably a 1/2 cup)
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt and pepper to taste
  1. Grate the carrots on the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine the grated carrots with the golden raisins, mint, lemon juice, and olive oil. Season with salt and pepper, and toss to combine well. Serve.

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