When planning a meal, I often find that sides are the most difficult. Maybe it is because most cookbooks tend to pay only lip service to the sides. Who knows. But this week’s French Fridays with Dorie recipe… well, actually, this week’s recipe will have to wait until next week because, between being out of town on the weekend and my crazed work schedule, this week demanded something simple. But next week’s recipe, Cafe-Style Grated Carrot Salad, answers the call for a little something different on the side.
First let me say that this is not the first time I have made this salad. In fact, it may very well have been the first non-baked Dorie recipe I ever made, after stumbling across it on her blog years ago. Second, let me say to all of my fellow cooks who are planning to make this salad next week, keep an eye on the dressing! I have often wondered if there was a typo in this recipe because half a cup of oil seems to be quite heavy handed for 4 servings and I find that there is a bit too much dressing here for the amount of carrots. However, if you simply dress the salad with whatever amount looks right to you (the leftover dressing is very good on salads or veggies so I usually just make up the full batch) then this is a very quick and easy side to add to your repertoire. It’s probably not the recipe which you will pull out when you are cooking to impress, but it is absolutely one which I pull out on a regular basis to feed the ones I love with tasty and nutritious fare.