A Salad of Carrot Thinnings

Name: A Salad of Carrot Thinnings
Yield: enough for 4
Ingredients: carrot thinnings – 6 handfuls, no thicker than your little finger, or 2 bunches of baby carrots; small beets – 6; red wine vinegar – 1 tablespoon; a clove of garlic, chopped; lemon juice – a tablespoon; olive oil – 4 tablespoons; cilantro leaves – a good handful (about 4 tablespoons)

December 14, 2011

Carrots have been one of my quiet successes. The carrot thinning salad has become a regular weekly addition throughout the summer. Root vegetables no bigger than your little finger have a charm to them that insists you leave them whole. Cooking them, in shallow water so that they steam rather than boil, takes barely a minute or two. I dress them as soon as they are out of the pan, sometimes with a light, lemony dressing, other times with cilantro. To turn this into a main-course salad, add spoonfuls of ricotta or cottage cheese to which you have added pepper and some of the dressing.

Recipe notes

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