I’m road tripping through southern Poland at the moment, so we’ll see if this autopost function works. My previous experience with it does not make me hopeful.
So you know how in the last few days before vacation you find yourself frantically trying to use up anything and everything perishable in the fridge? Luckily Dorie gave me permission by stating that this week’s Vanilla Vegetable Salad could be made with any veggies. In my case that meant an abundance of carrots in various colors.
Which is why I wished that I had liked this salad more so that I could use up the rest of those carrots. As I write this (one day before hitting the road) I am still wondering what the heck to do with the rest of them. I’m thinking that my husband is going to be tired of carrot sticks long before we hit the border.
But back to the salad. This was an insanely simple recipe made with a very basic vinaigrette with one very surprising ingredient, vanilla extract! Now, I didn’t dislike the vinaigrette. It was actually nice with a very subtle vanilla nuance and perhaps I will pull this recipe out again for guests. But I also didn’t love it enough to warrant the use of such an expensive ingredient on a regular basis.
As for the other ingredients, I learned this week that I don’t like purple carrots. The ones I had were very hard (as in, my jaw got tired chewing on them) and very bland. Seems to me that they are meant to look pretty but do not contribute in any way to the flavor. Did I just get a bad batch?
Hope everyone is having a good week. I look forward to catching up and learning what the October recipes are when I get back.