Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

This is a jazzed-up version of the simplest of salads, one I used to eat in France as a small child. Salade de carottes râpées. Basically, grated carrots, lemon juice and olive oil. My grandmother made this salad for my brother and me all the time. It’s also ubiquitous bistro fare, a simple national dish that anyone growing up in France knows well. American Food writer and Parisian transplant, David Lebowitz, wrote a blog post about this salad stating that one should refrain from messing about with the original.  However, when I spied these rather extraordinary, elegantly tampered, multi-colored carrots at the market, I couldn’t resist a little tinkering with the recipe. I like to think my lovely grandmother would have approved.

Serves 8 people


2 lbs fresh, assorted multi-colored carrots – peeled and grated (use a box grater)
¼ cup
olive oil
Juice and zest of 2-3 lemons

2 tablespoons parsley – finely chopped

1/3 cup toasted pine nuts

8 dates (Barhi or Medjool if possible) — pitted and chopped
Sea
salt

Black pepper

  1. Place the carrots in a large salad bowl. Drizzle the olive oil, lemon juice and zest over the carrots. Sprinkle the parsley, pine nuts and dates over the carrots and add a large pinch of salt and 7-8 grinds of pepper. Toss well to combine at least 10 minutes before serving.

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