This week’s French Fridays with Dorie is Cafe Style Grated Carrot Salad and it is going to be a super quick post — not because it doesn’t deserve more review but because it is so amazingly hot upstairs that I don’t want to be up here very long.
Notes:
1. I used golden raisins, pecans and cilantro in my salad.
2. I halved the recipe.
3. It was very good and a nice, cool dinner along with a chicken and herb sandwich.
Here’s a link to everyone’s posts and a couple of photos.
Making the dressing.
After grating the carrots…I used my food processor grating attachment for the first time and it worked very well.
The chicken and herb sandwich sounds tempting – it’s nice to have “cool” food for hot days.
Cher: Yeah, it was easy, good and cold! We had some leftover grilled, marinated herb chicken and I just toasted a piece of bread, spread it with a little goat cheese, added some of the chicken and drizzled the leftover chimichurri sauce over. Carrot salad on side. Awesome.
We really enjoyed this one, too. We served it with grilled chicken & corn bread. Stay cool!
Wish I would’ve had some cilantro in the fridge… sounds like an amazing addition! 🙂
I think pecan would work even better than walnuts. Together with a chicken sandwich sounds perfect! Enjoy your weekend!
Cilantro sounds great. I’ve read a lot of people making this with citrus. I’m going to try cilantro and lime next.
The chicken sandwich sounds delicious and goes perfectly with the carrot salad. I have been growing
cilantro in pots on the patio and I keep forgetting about it. Duh! I go out to pick the basil and parsley
but I never know how to use cilantro. Time to start experimenting.