Jane Grigson spends most of her Vegetable Book cooking the various bounty on offer. Occasionally though you encounter a beautiful salad snuck in the long list of recipes. This is the perfect example of something simple and effective in its creation. In fact there is no recipe as such, just a suggestion of a way to serve carrots in a salad. Trusting the cook to follow their instincts, divine.
Simply combine 2 cups grated carrots with 1/2 cup raisins and 1/2 cup toasted flaked or slivered almonds. Dress with fresh lemon juice and olive oil.
Simple, fresh, elegant and a great change from the standard BBQ salads that you see around at this time of the year. Besides being a wonderful texture and flavour combination it also adds great colour to your table. Serve with BBQ pork or lamb, or even perhaps a cold roasted chicken.
Jane Grigson’s Vegetable Book is part of this month’s The Cookbook Guru, where a collection of food bloggers are all sharing recipes created from or inspired by Grigson’s book.
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