Saturday, February 9, 2013

Weekend Cooking; Carrots

[source]

I made this dish, going for something healthy, for a church potluck.  I wanted something different as our potlucks are known for their incredible outlay of food; a ridiculous amount of food {not all of it healthy]. While writing last weekend's post I spent a large amount of time slowly browsing through The Grit Cookbook. The recipe introduction says "This is one of those dishes that is greater than the sum of its parts.  Such gigantic flavor from so few ingredients! But look closely-one of them is Grit Vinaigrette.  That it explains it all!"  I'd thought I'd cut corners and just use a Newman's Own vinaigrette from my own fridge.  Until I read that sentence a few times.  

Perfect description for this amazing carrot yumminess.  Give it a try.  Really.  It is so delicious.

Pecan Pesto Carrot Salad (28)

1 small fistful of fresh basil leaves
1/2 cup chopped pecans
3 T freshly grated Parmesan cheese
1 1/2 tsp sugar
Extra-virgin olive oil
5 cups finely shredded carrots
1/4 cup Grit Vinaigrette
2 tsp freshly squeezed lemon juice
1 tsp salt

Combine basil, pecans, cheese, and sugar in a food processor.  Slowly add enough olive oil to make a pesto and blend until smooth.  Combine pesto with remaining ingredients, stir together well.  Cover and refrigerate. Serve well chilled or over salad greens.  

Grit Vinaigrette (12)

1/4 cup cider vinegar
2 T red wine vinegar
2 T balsamic vinegar
6 T finely minced red onion
2 small garlic cloves, chopped
1 T sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
Large pinch fresh parsley
Larch pinch fresh basil
Large pinch fresh or dried oregano
Large pinch fresh or dried thyme
1 cup soybean oil

Combine all ingredients except oil in a blender or food processor and mix well.  Continue blending while adding oil in a slow, steady stream until smooth and thick.  Use immediately or store tightly covered in the refrigerator for up to two weeks.

Yields 2 cups

I didn't have soybean oil so I used olive oil. The recipe serves six, I doubled it and the bowl was empty. I will definitely make this again.  It would also be perfect for a picnic or as part of a fantastic veggie sandwich.
This post is my contribution to Weekend Cooking hosted by Beth Fish Reads.  Click her link to find many other food related posts including her review of a teen vegetarian cookbook,  

Now I'm off to the public library's annual book sale where I'm going to stuff a bag full of books.