“Mommy will you fix my truck?! . . . please!. . . .right now!” “Mommy, come look! Now! Please!” That’s the typical soundtrack when my four-year-old is home. I love it, most of the time. Sometimes it makes writing a … Continue reading
“Mommy will you fix my truck?! . . . please!. . . .right now!”
“Mommy, come look! Now! Please!”
That’s the typical soundtrack when my four-year-old is home. I love it, most of the time. Sometimes it makes writing a blog post, testing or photographing a dish, or updating my website a wee bit challenging. But I’ve become completely used to this less-than-linear work environment. This morning I was uploading photos for today’s post at the kitchen counter while trying to get Ellis to eat at least a few bites of oatmeal and apple before we headed out the door to pre-school. Did I already crop that photo? Not sure, but it will suffice. . . .
I’ve also been mightily distracted by two cookbooks I just bought. I’ve been staying up too late reading them. . . .been considering teaching new classes entirely inspired be them. . . and I’m going to post a recipe from one of them here today. I’ve seen many references to Breakfast Lunch Tea in the blogosphere lately and the hype seems justified. Rose Carrarini’s book with recipes from her bakery in Paris (Rose Bakery) is full of gorgeous photos and many simple, veggie-and fruit filled recipes.
I’ve been making grated carrot salads for years. I love them especially in the winter and early spring. Dressed with plenty of lemon juice and fresh herbs they are a nice counterpoint to the heavier and sweeter flavors of the season. Carrarini’s version is so simple and so, so good. Her generous addition of salted, toasted sunflower seeds is perfect, if you can keep yourself from eating all of the toasty seeds before they make it onto the salad.
I followed her recipe exactly with the exception of not having enough chives but having some green garlic so I finely minced that and added it. I think it would be good with parsley or tarragon or mint too. This recipe makes a lot of salad. I just had some of it for lunch and it was still delicious today. So if you have that many carrots on hand, make the whole batch.
Carrot and Seed Salad
–very slightly adapted from Breakfast Lunch Tea by Rose Carrarini
1 cup sunflower seeds (or pumpkin seeds)
1 tablespoon sunflower or olive oil
2 generous pinches of kosher salt
8 medium carrots, grated
1 handful chopped chives (or whatever you have on hand)
1/2 cup lemon juice
1 teaspoon kosher salt, plus possibly more to taste
1/2 teaspoon ground black pepper
1 tablespoon caster (superfine) sugar or 2 teaspoons honey or agave syrup
about 3 tablespoons sunflower or olive oil (I used a good olive oil)
Preheat oven to 350.
Toss the sunflower seeds with the tablespoon of oil and several pinches of salt and roast on a baking sheet for about 15 minutes, turning frequently, until they are crisp and golden. Set aside to cool.
Place the grated carrots in a serving bowl. To make the dressing whisk together the lemon juice, salt, pepper and oil. Pour the dressing over the carrots and mix well. Sprinkle with the chives (or other herbs) and the seeds, mix again, and adjust seasoning and serve.