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I had a nice French carrot salad recipe written up for this week’s column, but when my personal chef friend Sylvia Anton shared her guest appearance making this salad on NBC’s Charlotte Today show, I knew I had to share it instead. It’s strikingly beautiful, and while I haven’t tried it (yet), my mouth waters just thinking about it. Sylvia says that she can get these carrots at a small premium in price over that of orange organic carrots at her local Trader Joe’s; and she feels they’re worth it. If you want to watch Sylvia prepare the salad, here is the link.
Berry Crunch Salad
2015-06-09 06:27:16
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For Salad
- 1 ½ cups strawberries, washed, hulled and quartered
- 1 ½ cups blackberries, washed, cut in half
- ½ – ¾ cup carrots, peeled and grated. Should be 1-2 medium carrots
- ¼ -cup fresh chopped herbs (thyme or mint works well)
For Dressing
- ¼ cup white balsamic vinegar
- 1/3 cup honey
- ¼ teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Place prepared berries in a clear glass bowl so that you can see the beautiful colors of this salad.
- Using a food processor assemble the large grated disc into the food processor and run the prepared carrots through.
- This large grate will insure a crunchy, crisp textured carrot instead of what you would get from a box grater, which is a flat soft grated carrot.
- Place grated carrots in the bowl with the berries & herbs and gently toss.
- Add ingredients for dressing to a jar, seal and shake.
- Pour dressing over fruit salad and toss.
- Serve cold or at room temperature.
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