1 mutant carrot or 2 normal sized ones, sliced very thinly
2 tablespoons unfiltered apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon Dijon mustard
1 tablespoon minced Italian parsley
1/2 teaspoon sesame seeds
freshly ground black pepper
Arrange the carrot slices in a small bowl. In a second small bowl, whisk together the vinegar, olive oil, mustard, parsley and spices. Drizzle over the salad. Refrigerate 1 hour before serving.
There is something about this time of year that makes me think about carrots. A subliminal Easter Bunny=carrots=spring? I don’t know but I do know my husband could not resist buying world’s largest carrot when he came across it at our local farm store. Okay, it isn’t really the world’s largest but it was about the size of a chubby toddler forearm which is pretty big for a carrot. Normally with carrot salad I’d matchstick it but for this one, in honor of the world’s (almost) largest carrot, I decided to use my mandoline and slice it coin-shaped. Why not? I don’t have to play by the carrot salad rules. Anyway, I recently came across unfiltered apple cider vinegar which apparently is a thing. Who knew? It was only $2.89 for the organic bottle so I picked it up and it made its inaugural debut with this salad. I am not super sure the filtering is what did it but it was one super carrot salad. Tangy and bright. If you really like it, I am sure the recipe would double or triple well but we are a family of two humans, three dogs so I wanted to keep the batch size down. It is much better the first day.
Also: I used my new OXO mandoline. Look for a contest so you can win your own soon.