A simple side salad designed to pair with my recent Scallops with Sorrel Butter, this is so easy — and quite frankly healthy as well — that you may want to find other things to pair it. In fact, the recipe is so easy, it hardly even needs a recipe.
The inspiration came from the young carrots I received in my last CSA share and a desire to get apple on the plate in some way to work with the sorrel butter. I also had a beautiful bush of chervil growing in my garden and given the success of my recent raw fennel slaw, I was confident the flavours would work. The rest of the vinaigrette I wanted to keep simple, however; I didn’t want anything that was going to challenge those flavours or pull away from the scallops … and I wanted a crisp shock of colour on the plate. The result was half a squeezed lemon, a teaspoon of salt and a dollop of agave syrup for sweetness to pull it all together. Really, you hardly need more of a recipe than that, but I’ll still provide one.
You’ll note the long thin strips of apple and carrot in the pictures. This I did using a mandolin which is more for aesthetic effect than anything. A food processor or even a hand grater will work just as well, albeit with a different visual presentation. Let the whole thing sit in the fridge for a few hours and you have a beautifully marinated salad with no fat, lots of crispness, and natural sweetness that will surely have you eating more and more.
Prep time: 10-15 minutes
- 6-8 fresh “medium” new carrots, grated
- 1 organic tart apple (e.g.Granny Smith), coarsely grated
- 1/2 a lemon, juiced
- heaping tablespoon lightly packed fresh chevril, coarsely chopped
- 1½ teaspoons agave syrup (to taste)
- pinch salt (to taste)
- Wash well the carrots and slice them with the grater or mandolin and add them to a large non-reactive bowl.
Repeat with the apple and add to the carrot.
Add the lemon and the chopped chevril.
Mix again, add agave and salt to taste. Cover and refrigerate fro a few hours until ready serve.
Serves 6-8 as a side salad.