Carrot Salad

This dish has twin inspirations. First is my love for carrots, particularly raw carrots. Legend holds that eating carrots is good for one’s eyesight; I have my doubts about that. My eyesight is terrible. If the legend is true, then I would probably be nearly blind if I didn’t eat so many raw carrots.

The second inspiration is our friend Tracey Mulvaney, who adds raisins to many dishes. In fact, her family and friends often tease her about her propensity for adding raisins in unexpected ways.

The combination of sweet (carrots and raisins) and tart (the more-vinegary-than-usual vinaigrette) is delectable, and the perfect complement for grilled or roasted meat.

You can make this salad quickly, even without a food processor.

1 pound carrots
¼ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup raisins

Peel the carrots, then grate, using either a food processor with the grater attachment, or a box grater. Place the grated carrots in a bowl.

Add the olive oil and vinegar, then mix. Add the raisins, and mix again.

Cover the bowl with plastic wrap, and chill in the refrigerator for at least half an hour to allow the flavors to marry. (The carrot salad can be made earlier in the day and chilled till dinner.)