I remember carrot salad was a regular item on the school menu. They always seemed to serve it as a side dish with spaghetti. But they always did the one with raisins in it and a creamy dressing. Here we found an even simpler recipe on about-dot-com that is supposedly a French cook's standard. I don't know about all that, but it sure is quick and easy -- and very tasty.
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1/2 pound carrots, peeled and shredded
- 1/4 teaspoon salt
- 1/8 teaspoon(pinch) ground black pepper
- 1 tablespoon chopped fresh parsley (fresh is nice, but you can use dried also)
In a small bowl, whisk the lemon juice, mustard, and olive oil together until the dressing is completely blended. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and parsley, if using. Toss the salad again to blend the seasonings and chill it for 30 minutes before serving.
Makes 4 to 6 servings.
Here is the recipe for bean salad.
I use red kidney and white kidney (sometimes called cannelinni), but garbanzo beans work well in place of. Drain the juice of them, you can rinse them if you want, but I usually don't. Some people (i.e my Mom and Rachael think that the juice they come in has too much salt (sodium benzoate).
Then I cut up cucumbers, red peppers and tomatoes. But really you could use any seasonal vegetable like broccoli, zuchinni etc.
But definitely put in onions, one large or two small cloves of fresh garlic, fresh parsley (the bunches are huge but just go ahead and use it all), and a can of artichokes hearts (these can be omitted too because sometimes they are expensive). Chop everything into small pieces. Mix that all together.
The dressing is the juice of a whole lemon and vinegar (rice or white or cider), and olive oil. (equal parts acid and oil). I just whisk that together until it starts to emulsify and then a dash of rosemary, thyme, basil, oregano a dollop of dijon and sprinkle some sugar until it tastes good.
The amounts of liquid vary depending on how many cans of beans you used and how much vegetables.
The main flavor in this salad come from the fresh parsley, fresh lemon and fresh garlic
- 2 eggplants, (about 2 pounds total)
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup slivered fresh basil leaves
- 2 1/2 cups tomato sauce
- 3/4 cup grated part-skim mozzarella cheese, (3 ounces)
- Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
- Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
- Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.