I'd be happy if I never ate another carrot for the rest of my life.
I uttered those words to friends just one short week ago, mainly because I'm not nearly as enamored of the root as the rest of New York seems to be. Sure, I'll take my carrots in a cake, but otherwise forget it; they're just too sweet to not be considered dessert. However, what began as an earnest statement is already verging on hyperbole thanks to—who else?—chef Diana Yen
After all, what's not to like about healthy ribbons of carrot dressed with a Mediterranean mix of mint, feta, and cilantro? "Shaving your vegetables raw is a great change from cooking them when the weather turns warm," says the Jewels of New York
founder. "I find that firm vegetables such as carrots hold up well and act as flavor absorbers." See? Sold. Take a look at her recipe below and let us know what other interesting things you're doing with vegetables this season!
Shaved Carrot, Mint, and Feta Salad with Cilantro Dressing
-- 3 medium carrots
-- 2 tablespoons roughly chopped fresh cilantro
-- 2 tablespoons extra-virgin olive oil
-- 2 teaspoons honey
-- ¼ teaspoon salt
-- juice of 1 lime
-- ¼ cup crumbled feta cheese
-- 2 tablespoons chopped toasted almonds
-- 2 tablespoons chopped mint leaves
Thinly slice the carrots into ribbons using a vegetable peeler or mandolin. Soak in ice water until the ribbons firm up and curl, about 5-10 minutes. Drain and pat dry.
Whisk together the cilantro, olive oil, honey, salt, and lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds, and mint, and toss until evenly combined. Let the salad marinate for 10 minutes before serving. Enjoy!