Last week, I showed you my easy-peasy baked ham that I made for Easter. This week, I am highlighting my two side dishes. You might be thinking, “Really, she is just now getting around to posting her Easter eats?!” Yes. I am.
First of all, we had tornadoes, and second of all, school is totally kicking my butt. This is, by far, my worst year ever. I am so afraid, that on the last day of school, when usually we are just cleaning up and locking up, I will still be working. Really working. Like still working on paperwork and getting files in order. Because if there is one thing that special ed has plenty of, it’s paperwork.
Sorry, don’t let me go on about school. Really. I could sob, and whine, and complain, and fret, and wring my hands…for hours, if you let me.
So back to my carrot salad. I wanted something quick and easy, that I could make the day before and not have to worry about it on Easter. Enter, this carrot salad, from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolutionby Alice Waters. It was everything I wanted it to be: quick and easy, with simple, clean flavors.
- 1 pound carrots, peeled and grated
- 1 teaspoon red wine vinegar
- 2 teaspoons fresh lemon juice
- fresh ground black pepper
- 1/4 cup olive oil
- 2 tablespoons chopped parsley
Make the vinaigrette by stirring together the vinegar, lemon juice, salt and pepper in a medium bowl. Whisk in the olive oil. Taste and adjust the seasonings if you need to. Toss the carrots with the dressing and add the parsley. Let sit for at least 10 minutes before serving.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
This will be my entry for Foodie Friday at Designs by Gollum!