"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Okay, I know that there are those of you hunkering down with Hurricane Sandy eating beans and other warming foods but I’m sitting here in Jerusalem in a sleeveless top. Still, even I’m thinking fall and carrots work year-round in most parts of the world.
I tire of the endless Moroccan carrot salads in this part of the world – zesty concoctions in the ever present red sauce. There is a slivered carrot version we like which is nice and hot but I find that I hanker back to that carrot-raisin salad of my youth. Here’s a sharper and less sweet version.
Gingered Carrot salad
1 Kilo (2.2 pounds) carrots, shredded
1/4 cup dried blueberries, unsweetened (preferably)
1/4 cup dried cranberries, unsweetened (preferably)
Pinch salt (a bit of black pepper is fine too if you like)
1/4 cup Orange juice
1/8-1/4 cup honey
2″ piece of ginger – grated to fine, soft pulp. Use all the juice and pulp and discard the tough, stringy stuff. Use micro plane or ginger grater.
2-3 tbsp Apple cider vinegar
Mix and adjust flavors – sweeter, gingerier, or more vinegary
Mint leaves – thinly sliced, or even some chopped parsley could be nice.