Every Winter my tolerance for chilly weather decreases. I have no patience for dressing in fashion when it’s 40º outside. Sometimes I feel like a wimp, I’ll readily admit that. When all I want to do is stay under the covers but I can’t spend the day in bed (if you know someone who does this successfully, please contact me), then I reach for a warm salad like this one.
winter carrot salad
makes 4 servings
10-12 carrot stalks
1 tbsp oil
salt
dressing
1 tbsp olive tapenade (kalamata or cured black)
1 tbsp crushed walnuts
Preheat oven to 350º. Peel the carrots and cut them into 1/2″ thick 2 inch long strips. Coat them with oil and season with salt. Place into a nonstick pan and bake until fork tender, about 30 minutes.
Let cool for a few minutes, then dress with olive tapenade and crushed walnuts.
{ 3 comments… read them below or add one }
Beautiful knife cuts!
What a pretty, lovely dish. So nice to see something fresh in the cold, comfort-food-laden season!
Michelle, those wedding knives really make the difference! ; )
Megan, thank you!