A hearty salad with rye berries tender carrots onions cilantro celery and toasted Marcona almonds in a simple olive oil vinaigrette.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 cookingforpeanuts | 2023-05-11 13:57:37 |  318,948 Views |
Balance Hormones? With RAW CARROT SALAD? We don't know but it sure does make you feel satisfied
Some of my favorite recipes come about not through conscious effort but through chance. Take this carrot and grain salad for example. I was headed to New Hampshire for a ski vacation last weekend and was I planning on throwing all of these ingredients together? Not exactly. But it turns out there were some fantastic-looking baby carrots at the grocery store and the house we were staying at had a stray bag of wheat grains that looked like they could use a few friends.
Okay I lied: the first version of this salad was created by chance but it was so delicious that it was worth carefully reworking and making into a publishable version.
My first attempt I cut the carrots into chunks before cooking them but I found that cooking them whole and cutting them when they are tender helps them cook more evenly and preserves their flavor. Instead of wheat grains I used rye grains a delicious grain Niki introduced me to as part of a long-term research project she was working on. I simmer them with a bay leaf until they are tender but not bursting out of their skins.
