In tomorrow's Food section, you'll find a cluster of wonderful baking recipes from some staff members and contributors. One is a carrot cake from the Living/Arts' and g's favorite employee, Cheryl Holland. She keeps the place running!
Over the weekend, I grated lots of carrots to see how many it took to make the three cups necessary for Cheryl's cake. I also bought a package of grated carrots to see how much you would need for the required amount. So there sat mountains of grated carrots.
Carrots waiting to be turned into carottes rapees, I decided. In France, where partially and fully prepared foods are much more tempting than ours, you can always find this grated carrot salad ready made. It's on the menus of ordinary cafes, student restaurants, cafeterias, and other simple establishments.
To make it, grate carrots until your nicked fingers tell you to stop (a food processor shreds carrots and other root vegetables to death, so I prefer a hand-held grater). Then toss with a vinaigrette dressing you make right on the salad. Add chopped fresh parsley. It's healthy and beautiful.
(Grated carrot salad)
8 carrots, peeled and shredded
Salt, to taste
2 tablespoons white wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1. In a bowl, combine the carrots and salt. Set aside for 10 minutes.
2. Toss with vinegar , mustard, olive oil, and parsley until the dressing is blended. Taste for seasoning and add more salt, if you like. Sheryl Julian
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.