I wound up making only one portion. Or at least one me-sized portion. I do so love a good salad.
Honestly I intended to make enough for me and my hubs for lunch (I am working from home until January), but I was having real problems getting this grated. First, it looks like I must have lost the stem for my grating attachment for my cuisinart, so I took the whole thing out just to have it put it back. Then I was going to just use my box grater, when I was entranced by David’s tales of long curly carrots. I thought, “Ah! I should use my julienne attachment on my mandolin!”, so I used that but my guard kept me from using the whole carrot. I gave up after I had enough for one me-sized serving because I would have had to take PTO for the rest of the day just to get the rest of 1 lb grated.
I liked this salad. I liked the sweetness of the carrots against the lemony vinaigrette. What I really liked was the mouthfeel of the julienned carrots, and the way that it felt when I chewed them. I know that sounds weird, but they were not entirely firm, a little bit soft, with a great bite. And it was surprisingly filling. I would probably make this again… it would go well with roast chicken or grilled meat of any kind.
If you would like to make this for yourself, you can find the recipe here on Food52. It tells you to add an avocado which the book does not call for, but it is otherwise the same.