Author Notes: The sun and warmer temperatures outside also made me feel like making a light spring salad. A bunch of purple, yellow and orange carrots and special little pea tendrils I found at the Food Coop inspired me to create the perfect lunch.
http://valeryrizzo.blogspot.com/2011/03/tri-colored-carrot-salad-with-goat.html —Valery Rizzo
extra virgin olive oil
handfuls pea tendrils
cracked black pepper
pieces Loaf of fresh baked bread
- 1. With a vegetable peeler, peel all carrots in long strips from bottom to top and from dark to light in color. Be forewarned if your purple carrots are as fresh and juicy as mine were, the purple juices will splatter, so its best to use a large bowl.
- 2. Break off leaves of mint from your sprigs and break into smaller pieces, then add on top of carrots. Dress the carrots and mint with your extra virgin olive oil and just a touch of balsamic vinegar. Using your pepper mill crack some black pepper on top and add salt to taste.Then toss all ingredients in bowl together.
- 3. Plate the carrot salad separately. On top of the salad break up pieces of goat cheese, mine was a goat cheese from Spain I found at the Food Coop. Then to finish it off add about 5 or 6 pea tendrils on top and eat with a piece of your favorite loaf of bread. Don't forget to save a piece of bread at the end to soak up all those delicious flavors at the bottom of the plate. This recipe serves two.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe