Carrot & Seed Salad ~

Good Monday morning! I'm still working on my novel, so that is taking most of my mental discipline for writing. I've written a little over 80,000 words, but I'm not so much adding to it as making it better. But I want to keep in touch with all of you, so when I found this recipe for what sounds like a delicious carrot salad, I decided to share it with you. It's out of the cookbook "Breakfast, Lunch, Tea" by Rose Carrarini of Rose Bakery, which is a restaurant in Paris, France. At the beginning of the book is Rose's passionate philosophy: "Life is improved by great food and great food can be achieved by everyone." The publisher, Phaidon, adds: "Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose's guidance and recipes, perfection and pleasure are easily attainable." So I say that since it's so hot almost everywhere,  and in many areas very humid, it seems the perfect dish to add to an entre this summer. It's a very simple and easy recipe that I hope you'll enjoy making for your family.

                                                                                   

About this particular salad, Rose says: "Any carrot salad has to be my favourite, but ever since the day when my assistant, Alice, suggested we use sunflower seeds as well as herbs, we have never looked back. I can't decide whether I prefer sunflower or pumpkin seeds, so the recipe gives both. Try either, and make up your own mind."

                                                                

CARROT & SEED SALAD

Serves 6

1 cup sunflower or pumpkin seeds

1 tablespoon sunflower or canola oil (optional)

pinch of salt

8 medium carrots, grated

1 handful chopped chives

For the dressing:

1/2 cup lemon juice

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon superfine sugar

About 3 tablespoons sunflower oil or olive oil

Preheat the over to 350 degrees F, and, if you wish, mix the seeds with the oil.

Season the seeds with the salt, spread them evenly on a baking pan and bake for approximately

15 minutes till they are lightly roasted and crisp, turning frequently. Set aside to cool.

Place the carrots in a serving bowl.                                        

To make the dressing, whisk together the lemon juice, salt, pepper and sugar in a bowl, then

whisk in the oil. Check the seasoning--you may need more salt, sugar or lemon juice.

Pour the dressing over the carrots and mix well.

Sprinkle with the chives and the cooled seeds.

Have a wonderful week everybody! And stay cool!

Blessings...Mimi