Thursday, March 8, 2012

Many little meals

Today I pulled out the Rose Bakery cookbook after a while of neglecting it.  So far I had only made a couple of the cookie recipes in it, but with the warm weather we've had lately I've been thinking about salads again.  Rose Carrarini's recipes are quite simple and I really appreciate her approach to cooking which is quite similar to the one I expressed a few posts ago.  I couldn't resist making this carrot salad tonight when I saw it -- I had all of the ingredients on hand and it looked quick and fresh and like just what I wanted.  It was ready in about 15 minutes and I was surprised at how irresistibly delicious it is (the picture above was taken about 10 minutes after I made it, by which time I had already eaten about half of it).  I do think, though, that the ratio of carrot to sunflower seeds was a bit off for me (I would prefer fewer seeds), so in my adaptation below I've adjusted for that, as well as reduced the original recipe to a size more appropriate for two.

Carrot and Seed Salad
Adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery

1/3 cup roasted sunflower seeds
4 medium carrots, grated 
1/4 cup lemon juice
1 1/2 tsp sugar (I used azucar morena)
1 1/2 tbsp olive oil
salt and pepper to taste

Combine sunflower seeds and grated carrots in a bowl.  Whisk together lemon juice, sugar, and salt and pepper (start with about 1/2 tsp of salt and a few good grinds of pepper and go from there), and then add olive oil, whisking til combined.  Add dressing to carrot and seed mixture and serve cold or room temperature.

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