Winter is upon us and we are harvesting the last of our fall root vegetables from the garden. A good crop of carrots and a recommendation to try using some immunity boosting whole foods has prompted this recipe. It also doesn’t hurt that I LOVE to eat carrots! The fresh ingredients and bright colors make this a great addition to any menu, but would be especially pretty at a holiday buffet table. A caterer in California inspired this dish, where he combined a cooked carrot and a raw carrot salad. At first I thought, really, both cooked and raw carrots in the same salad, but believe me, it works. In playing around with the recipe, I added a little spice to the cooked carrots to add more flavor and a little crunch on top. See what you think.
The beautiful thing about this salad is you get all this flavor, texture and color without using any salad dressing! It pairs well with a crisp white wine or sparkling wine.