Baby Carrot and Almond Salad, or Insalata Di Carote Mignon e Mandorle: This is a fairly elaborate salad that will work nicely as a starter.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound frozen baby carrots (you can also use fresh ones, peeling them)
- 1 tablespoon slivered almonds
- A small heart of red radicchio
- A tablespoon of butter
- A white celery heart
- The heart of a fennel bulb
- 1 yolk
- A dash of cider vinegar
- Olive oil
- Salt and pepper to taste
Preparation:
Steam the carrots, draining them while they're still crunchy, then sauté them with the butter until they're lightly browned.
Meanwhile, prepare a fairly runny mayonnaise by whipping the yolk with a pinch each of salt and pepper, a dash of vinegar, and a the olive oil, added a few drops at a time (see instructions if need be). Should the mayonnaise become too thick, dilute it with a few more drops of vinegar or lemon juice.
Finely slice the radicchio, fennel, and celery and combine them in a salad bowl with the carrots, which should be drained. Pour the sauce over the greens, and serve, sprinkled with the almond slivers.
Note: you can, should you prefer, use a pound of cauliflower florets instead of baby carrots. Also, do not try this recipe if a thunder storm is building, because the mayonnaise will curdle.
Meanwhile, prepare a fairly runny mayonnaise by whipping the yolk with a pinch each of salt and pepper, a dash of vinegar, and a the olive oil, added a few drops at a time (see instructions if need be). Should the mayonnaise become too thick, dilute it with a few more drops of vinegar or lemon juice.
Finely slice the radicchio, fennel, and celery and combine them in a salad bowl with the carrots, which should be drained. Pour the sauce over the greens, and serve, sprinkled with the almond slivers.
Note: you can, should you prefer, use a pound of cauliflower florets instead of baby carrots. Also, do not try this recipe if a thunder storm is building, because the mayonnaise will curdle.
